Every summer we go to the beach and feast on Carolina shrimp and grits, especially those at the Dockside restaurant. Here is my inland compromise using frozen shrimp when we're back home and the weather cools and the beach seems so far away. <br />You do have to make a roux and shrimp stock, but just freeze the leftover roux and stock, and the next time you make the shrimp and grits it's a snap. <br />Also the helpful guy at our local fish market says to always soak the frozen shrimp/shells in cold water for 5 minutes and drain before using.

Share: