nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Shrimp and grits

Bob_Marcellino_302808

And some sprouts for good measure.

Find more posts tagged with

What’s for Dinner

Comments

francesca_362939

Made this the other day-shrimps via the Joule came out perfect-bombed on the grits-too grainy-not smooth as velvet as it should be-time and temp please of yours. Thank You.

Bob_Marcellino_302808

The grits were soaked for a few hours (could be overnight) and then cooked in a cast iron pan with the same liquid. Once brought up to a simmer, the heat was on low, and it took about 60-70 minutes of simmering and stirring frequently until they were tender. More hot water was added in small amounts along the way as it was soaked up, a process similar to making risotto. Butter, cheese and seasoning were added at the end. It's definitely more by feel than anything...I'm sure time and temp could vary greatly depending on the mill of the grits, how long they've soaked, what you're cooking them in, etc.