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From: Jill McQuown <j_mcquown@comcast.net>
Newsgroups: rec.food.cooking
Subject: Re: SOS (WAS: Re: Product Recall: for any of you in the US who eat
 canned tuna)
Date: Sun, 23 Feb 2025 17:39:21 -0500
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On 2/23/2025 4:13 PM, Carol wrote:
> Dave Smith wrote:
> 
>> On 2025-02-19 3:34 p.m., Carol wrote:
>>> Dave Smith wrote:
>>
>>>> I grew up in a small town near Toronto in the 50s. The only
>>>> shrimp we ever knew back then were those tiny things that came in
>>>> cans.  Into the 60s we could get frozen battered shrimp. In the
>>>> 70s we could get frozen shrimp in bags but they were ungodly
>>>> expensive.
>>>
>>> Grin, the classic shrimp-n-grits wasn't on the menu then I take it.
>>
>> Shrimp and grits still isn't on menus here. The shrimp is easy to
>> get. The problem is finding proper grits.  I am curious about shrimp
>> and grits and if it were on a menu I would be likely to try it even
>> though a few people have suggested I would be disappointed.
> 
> It's a very simple dish with a careful balance because shrimp aren't a
> strong flavor.  It takes little to overwhelm it.
> 
> I think this one would suit you.
> 
> https://www.allrecipes.com/recipe/236806/chef-johns-shrimp-and-grits/
> 
> <https://www.amazon.com/Quaker-5-Minute-Grits-Ounce-Canister/dp/B000WHZLMI/>
> 
> That may help!

5 minute grits?  NO!

Jill