{"id":1619,"date":"2016-01-13T15:58:06","date_gmt":"2016-01-13T15:58:06","guid":{"rendered":"http:\/\/isobaresoffit.com\/?p=1619"},"modified":"2016-01-13T15:58:06","modified_gmt":"2016-01-13T15:58:06","slug":"our-take-on-shrimp-and-grits","status":"publish","type":"post","link":"https:\/\/isobaresoffit.com\/2016\/01\/13\/our-take-on-shrimp-and-grits\/","title":{"rendered":"Our Take on Shrimp and Grits"},"content":{"rendered":"

Over the summer, when we were in Fort Collins, Colorado, we had ordered shrimp and grits at Jax Fish House. It was a special that they were experimenting with and we had talked to the chef about it after our meal, which was very gracious of him. In the spirit of “imitation is the greatest form of flattery”, we decided to do our own variation on their recipe. We found the Tabasco butter to be a little too oily, so we chose to do Hollandaise with a Louisiana pepper sauce instead. The Hollandaise sauce turned out nice because it gave a little bit of a lemon taste to the shrimp, but it still had some heat.\u00a0 We also used some Old Bay Seasoning on the shrimp, a little reminder to our east coast roots. We’re not sure if they used cheese in their grits or not, but who can argue with a little cheese. The centerpiece was the soft-boiled egg that had been fried. We have to admit, trying to replicate that was quite the challenge and took us a couple of tries. In the end, we think we hit the mark, perhaps not the same as the original, but we quite enjoyed it. We hope that you will as well. \ud83d\ude42<\/p>\n

\"Shrimp<\/a>
Shrimp and Grits with a Fried Soft Boiled Egg<\/figcaption><\/figure>\n

Ingredients<\/strong><\/p>\n