I’ve been meaning to make these for quite some time. Never got around to it. I used to order these from my local Chinese restaurant but I currently try not to eat out. My local restaurant make theirs with imitation crab meat.
I used shrimp instead with cream cheese. I used 2 Won Ton wrappers for each one.I used a store brought Sweet & Sour Sauce. I think I ate about 6 of these….DELISH
You may look at this picture and your focal point may be on the shrimp or crabcake. The real PRIZE here are the CHEESE GRITS. Yes you heard me correctly. I L-O-V-E Grits. I have been eating them before I had teeth. My Grandmother Annie Mae who was born in South Carolina was the Queen Of Grits. She didn’t cook the 5 minute grits. She despised those. She made the one’s that took 20 minutes to cook.
I was taught all about Grits by my Grandmother. I remember her sending me to the market as a teen and 1 of the items on the list was Grits. Not knowing I purchased the QUICK GRITS…Why did I do that? She made me go back but not before lecturing me on the importance of why slow cook grits were better and never to be brought into her home again.
She used to make Chicken & Grits, Fish & Grits as well as Sardines & Grits. I remember looking at Sardines and screwing up my face. 1 day I decided to try it and let me say I requested this on many occasions thereafter.
Grits is a food made from corn that is ground into a coarse meal and then boiled. Grits are usually served with other flavorings as a breakfast dish, usually savory. It is popular in the Southern United States. It may also be found as an evening entrée when made with shrimp.
Three-quarters of grits sold in the U.S. are bought in the South, in an area stretching from Texas to Virginia that is sometimes called the “grits belt”. The state of Georgia declared grits its official prepared food in 2002.
Although I’m a chef I adore eating put and discovering new & exciting places to eat. Breakfast is my meal of choice.
When entering a restaurant or diner after my greeting I ALWAYS ask “Do you have grits?”. I adapted this habit after walking into a restaurant sitting down and ordering tea. The waiter then came back to take my order and I was told WE HAVE NO GRITS…In my mind I turned over 3 tables and several chairs. In reality I paid for my tea and went to a restaurant that did have Grits. This was the last time this happened. I vowed never to be seated before finding out is grits were being served.
I have have become a connoisseur on Grits. I can eat them and tell if they are Quaker or a generic brand. There’s a big difference in taste. Some won’t notice but if you’ve been eating for as long as I have YOU NOTICE.
My love for Grits may be seen as an obsession I jokingly call it OCGD. Obsessive Compulsive Grit Disorder….I LOVE GRITS…..
I ran across this recipe on TASTEMADE. Click on TASTEMADE to watch the video. I followed it to the letter and it was AH-maze-zing. I LOVE plantains…..L-O-V-E….I was excited to make these. I had most of the ingredients. All except for the Cilantro and the PLANTAINS…….
When I saw the ingredient list I was like YESSSSSSS. All these combined together will make for an amazing tasting dish….When you watch the video you will get excited as well.
So I seasoned my shrimp with salt, pepper & cumin, I cooked my shrimp let them cool and combined all the ingredients and let it chill.
My cups came out OK. 1 looks great but the other 2 look like WHOMP WHOMP WHOMP..Don’t think I am NOT going to eat them because I am. Practice makes perfect.
The end result is amazing…I am going to host an event just so I can serve these babies…..