Shrimp ‘n Grits

Shrimp ‘n Grits

Last weekend, I did something I’ve never done before. I went skydiving. Just kidding. I made grits. And they were damn good.

Some of you may ask, “What are grits?” Let me explain. A porridge-like dish made from coarsely ground corn kernels, this hearty Southern staple is rich, creamy, and delicious.

So when I saw the recipe for shrimp with fresh corn grits in the July edition of Bon Appetit, I knew I had to try it. The recipe was straightforward and fairly quick. The entire meal only took about 40 minutes! And man, was it scrumptious.

Seasoned with smoked paprika, cayenne pepper, and oregano, the shrimp and fresh corn mixture was packed full of spice and paired perfectly with the velvety grits. For an extra punch of flavor, I added chives and some red pepper flakes. A tasty (and filling) Southern dish.

Final verdict—shrimp and grits rock, y’all. Did I just say “y’all”?

12 Responses

  1. Margaret Austin

    Honey your Great Grandmother Maxine would be so very HAPPY that you made grits. being from the south I was raised on them.

  2. The Standard

    I love shrimp and grits and in my opinion, City Grocery in Oxford, MS. has the best. Chef John Currence is a James Beard award winner. Try them if you’re lucky enough to get to Oxford.
    Oh yes you did say y’all!

  3. Kaitlin DiNapoli

    Made this yesterday–so delicious! You’ve done it again, Anna! I even used skim milk (the only kind Jason lets me keep around) and the grits were still creamy. Lovely!

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