I have been dreaming about this meal for weeks. (Really, I have.) Bowls of creamy grits have invaded my dreams, calling my name, begging to make an appearance on my dinner table. Tonight, I indulged those bowls of grits.
I grew up eating grits. My Tennessee bred father made sure they were as much a part of our childhoods as they were of his. He taught me to appreciate what the simplicity and versatility of the perfect bowl of smooth, creamy, delicious grits. As a kid, I loved steamy bowls of grits mixed with butter and brown sugar on a cold winter’s morning. Nothing was more comforting to my spirit than grits (then, or now).
And now, I know why. They are quintessential comfort food. They’re warm. They’re simple. They are the perfect vehicle for sauces and meats and just about anything you want to add to them. Frankly, in my opinion, there is nothing more seductive than a bowl of grits, topped with a quivering poached egg and crumbled bacon. It’s love. In a bowl. With a broken egg yolk as sauce…mmm….heavenly.
But I digress…while seductive is fine for my husband I, for this meal, I needed to top my grits with something “family friendly.” And the combination of shrimp and grits is as old as the Carolina low-country itself. It’s timeless. The taste of the sea, the tang of lemon and the saltiness of the crispy bacon are the perfect foil for the cheesy creaminess of the grits. The grits cradle the shrimp in its delicate sauce, and everyone at the table is happy. I’m quite certain it is the perfect meal.
If you haven’t made grits before, start now. Make them for breakfast, brunch or dinner. Introduce your family the foundation of Southern cooking. Show them you love them by creating memories at the table, one meal at a time.
If you're making shrimp and grits for the first time, I would start here...you're going to be glad you did: http://www.myrecipes.com/recipe/shrimp-grits-10000001704038/
Oh yum!!!!!! Sarah, you are such a gifted writer. I think you should be a food critic!
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