The Spooner in me desperately wants to retitle this. On 22 March 2015 at 23:06, Paul Stenquist <[email protected]> wrote: > I make shrimp and grits often. Grits are a corn meal cereal, much like > polenta but more liquid. For shrimp and grits the corn meal porridge is made > rich with butter and some cheese. I use a mix of Vermont or English cheddar > and parmigiana reggiano. I sauté the shrimp with Old Bay seasoning and butter > and serve them atop the grits. It's a very good easily prepared meal. > > Paul via phone > -- > PDML Pentax-Discuss Mail List > [email protected] > http://pdml.net/mailman/listinfo/pdml_pdml.net > to UNSUBSCRIBE from the PDML, please visit the link directly above and follow > the directions.
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