Making Shrimp and Grits for the First Time

Shrimp and grits is a restaurant staple for me. Being from the Gulf Coast, I’ve had the pleasure of having it offered at many restaurants. Sometimes it’s amazing (The Fish House of Pensacola, keep doing you please) . . . and sometimes it’s just plain bad (Live Oaks of Auburn, you gotta fix that. Salt. Butter. Anything!).

Being the shrimp and grits snob I am, I figured I should probably see how hard it is to make myself. It was surprisingly very quick and simple to make—and tasted delicious—so I’ll for sure make it again in the future!

This is the recipe I used, courtesy of Food Network’s Bobby Flay. I was surprised by how few ingredients there were, and I was happy to make a meal with shrimp. Shrimp has become one of my favorite proteins to serve because of how versatile and inexpensive it is. Chicken gets really boring to me, so it’s been fun playing around with new recipes.

I didn’t use stone-ground grits, however. I made the regular Quaker’s I had in my cabinet that I use for breakfast. I didn’t have any scallions either, and I added a little of my own basil on top. Next time I make this, I’ll try it with those exact ingredients the recipe calls for to see what a difference it makes. It was already so mouth-watering as is, so I can’t imagine it being any better!

I’ve come to the conclusion that it’s simply unforgivable to make terrible shrimp and grits. It’s such an easy and staple recipe of the south, and I’m so glad I finally learned how to make it myself.

Next stop… gumbo!


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