Those trips to the Outer Banks of North Carolina and Myrtle Beach, S.C. that my dear wife Karen has taken with her great friends for those Girls Getaways in summers past paid off for my tummy this winter.
She got a hankering for a dish she likes to order down there in the southern region of our United States of America.
Shrimp ‘n Grits doesn’t show up in many joints around our Little Bitty in the Syracuse city neighborhood of Eastwood.
So Karen dug around for recipes, went to the right specialty shops for the proper sausage, and whipped it up her ownself this past weekend.
Yes. My first encounter with this heavenly southern specialty went very well indeed.
I’m familiar with all the parts separately. I consider myself a fan of andouille sausage and shrimp and peppers and onions and grits, too.
My dear wife chopped, sliced, put them together and spiced it just right.
And the texture of the grits was perfect. They were thick enough to hold their own against such a culinary onslaught but without a clump to be found.
My iPad Air shot of the bowl I ladled out for myself turned out blurry, for some reason, so I went back the next day to shoot the leftovers — scant as they were after my enthusiastic onslaught.
Of course, that state of cold from the fridge doesn’t do the texture true justice.
I guess you’ll just have to trust me on this one.
As I was washing the dishes after our meal, Karen remarked sympathetically there were more than usual because of the many steps of preparation. “Worth it!” I quickly replied, happily scrubbing.
Have you ever tasted Shrimp ‘N Grits, and if so, where did you eat them and what did you think? Have you ever cooked this dish, and if so, do you find it a tough make? If you’ve never tasted this combo, would you if you found it on a menu?