Podcast Companion: The Guys Discuss Shrimp and Grits

Hi everyone!  Sorry we're late this week!  Jesse some life crap pop up, you know how it is... 

Anyway, better late than never.  Today, the guys get deep into shrimp, and particularly into shrimp and grits, the official restaurant meal of Charleston.  (For some reason.  We were advocating for the chorizo torta at El Molino, but no one ever asks us.)

Time Stamps:

00:48 Tarver is Like an Excited Dog

3:45 The Guys Get on Topic: Shrimp

12:02 How to Buy Shrimp in Charleston

13:45 A Brief Digression on Langoustines

18:53 The Economics of Local Shrimp

24:28 Getting Into Shrimp and Grits

28:40 How to Buy and Soak Grits

31:52 Hold the Cheese

32:47 How to Rescue Mediocre Grits

33:37 On Reinforcing Flavors

34:48 How to Handle Shrimp in Shrimp and Grits

35:50 Pre-Seasoning Shrimp

38:04 How Shrimp are Sized

41:00 The Only Time Chem Wash Shrimp is OK

42:55 Gravy Talk

51:30 Last Minute Shrimp Cooking Thoughts

Links:

We are big fans of Tarvin Seafood, and anyone that can should shop there.  {Who knew Miss Paula was the boat?  -js}

Nate talked about a couple of online seafood resources, notably Sea 2 Table and Dock to Door.

Or, if you really want to get crazy, check out Honolulu Fish, the most bone-crushingly expensive seafood vendor on God's green earth, but also the very best.  It's not local, but it's as fresh as if it was.  We think they travel by supersonic jet fighter or something.  Note: this is overkill for shrimp and grits, but still, check them out.  Positively evil.