I think I am pretty firmly on record with my love for shrimp and grits. Sweet and tender shrimp, creamy dreamy grits, a hint of naughty heat somewhere in there with a dash of hot sauce or some minced shallots…you know what I’m talking about. My only teeny, weeny quibble with the whole shrimp and grits experience is that since it is the ultimate in comfort food, I want to eat all of it with a SPOON. Comfort food = spoon. And with traditional shrimp and grits you do need to spear those shrimpies with a fork, and maybe even cut them with a knife. And then one day when I was making my favorite shrimp dip – the one that involves chopping up the shrimp in the food processor to make it all dip-like – it occurred to me. I could do the same thing with the shrimp with grits! I could chop them up and swirl them in and then I would truly have the ultimate shrimp and grits comfort food experience! So I did.
We DO love us some shrimp and grits in this house. We love them in their classic form, which is regular shrimp served with regular grits. We love them in their fancy forms, when you add things like artichoke hearts or sausage to the mix. We love them with marinara sauce, when the grits part is actually polenta, which is close enough that I tell the trusting Southern husband that we are having shrimp and grits with marinara sauce. (Close enough!) They are the ultimate delicious comfort food, and for the longest time I thought there was no way to improve on the wonder that is shrimp and grits. Then…I got an idea.
This is another one of those breakfast-for-supper recipes that can take your rainy, cranky weekday and turn it completely around. We’re talking soft, comforting eggs nestled in creamy, dreamy grits with bits of crispy bacon swirled all inside. One spoonful and whatever was driving you out of your mind will magically melt away, and all that will be left is breakfast for dinner happiness. That’s all it takes…one bowl of eggs with creamy bacon grits.
Okay, so I’m interrupting my usual parade of bacon-drenched recipes to tell you about the dinner party the Southern husband and I had the other night, because I just HAVE to. Most of the recipes came right from this here blog, so I’ll include the links along the way, just in case anyone is looking aroundRead More & Get the Recipe
Okay, so I’ve been very good and patient — I haven’t posted yet another recipe for shrimp and grits in ages and ages. Well, not since May, when I put up the post on shrimp and grits with artichoke hearts. But I can’t help it. I’m married to a Southern man, and with those vowsRead More & Get the Recipe
I kind of can’t believe this is the first time I am posting something about grits, because having been married to a Southern man for 18 years, grits are pretty much business as usual in my kitchen. We like ’em plain. We like ’em with cheese. We like ’em for breakfast, lunch and dinner. Well,Read More & Get the Recipe