This is an awesome dish. I make it using peeled, deveined, tail ON shrimp...the messiness makes it even better...lol.

Sloppy Scallops/Shrimp

1/2 cup of shrimp stock/chicken stock/what ever you got (I prefer using 2 beef bouillon cubes in ½ cup water; it gives this dish a more robust flavor, sort of like French onion soup with a kick)
1/2 cup of beer (light or dark) (I prefer Budweiser )
1/2 cup of olive oil
2 cloves of garlic (crushed) (you can buy the minced/chopped in a jar; it will tell you how much to use, it is either 1 tsp or 1 tbsp per clove)
2 tbsp of rosemary or Italian seasoning (I use Rosemary; fresh is best, if using dried I put in in with the boulion cube/water and put it in the microwave for a minute or two)
2 tsp of salt
1 tsp pepper
1/2 tsp white pepper
1/2 tsp cayenne pepper
1/2 tsp crushed red pepper
1 tsp onion powder
1 tsp paprika
1 stick of butter
1 large fresh tomato chopped
2 lbs of shrimp/scallops (I have made it using both the shrimp and the scallops; the scallops are a little sweeter than the shrimp; it is great either way.)
juice of one lemon (we cheat and use RealLemon 1 tbsp; otherwise it gets really tangy)
1 tbsp hot pepper sauce (I used red, like Louisiana)
1 tbsp worcestershire sauce

This dish makes really fast, I normally assemble all the dry spices in a cup/bowl and have them and all the other ingredients measured out before starting. It is well worth the effort of getting all the ingredients.

Sauté garlic and butter, add olive oil, (the olive oil will keep the butter from burning, I usually add it right from the beginning); then add all the rest of the dry spices.
Add beer, hot sauce and worstershire, then shrimp/scallops. Cook until the meat is done.

Serve with sliced crispy garlic bread or bread of choice. I use French bread; lightly toasted; dip it in the broth and enjoy (I actually could eat just the bread dipped in the broth; it is that good).

Hot Damn Gouda Grits
Make up a pot of grits.
Add minced garlic to taste.
Stir in 1 lb of shredded smoked gouda cheese until melted.

Spray a baking dish with PAM (or use shortning/butter); pour the grits into the baking dish, and refrigerate for a couple hours until set.

Cut the grits into triangles, dip them into milk, then flour, then milk and flour again. Fry until they are golden brown....and enjoy.

This sounds amazing! Definitely going to give it a try! Thanks for sharing!

It is absolutely amazing. My husband is a diabetic, and with the exception of the bread, he can gorge himself on this and it does not affect his blood sugar.

LilyJadeSphynx wrote:It is absolutely amazing. My husband is a diabetic, and with the exception of the bread, he can gorge himself on this and it does not affect his blood sugar.

Wonderful since I'm hypoglycemic!