I’ve been stalling on posting this because Shane took a couple of really lovely photos of this delicious dinner that I wanted to include in the post. So blame the tardiness on him. It’s definitely his fault. And definitely not the fault of the post-vacation sleepies. Nooooo, never that.
Seriously, though, this was a recipe worth doing battle with the post-vacation sleepies. The grits are made with milk, making them richer and creamier than your standard breakfast variety grits. The bacon is fried then set aside (for snacking) while everything else is sauteed in the rendered fat. Prepping everything did require some manic whisking and a lot of what’s going on in this pan? what’s going on in that pan? what’s happening over here? – but it only lasts a few minutes, and then you have a totally comforting and delicious plate of food in front of you and all is forgotten.
My friend Paul, a lifetime Southerner, was blown away by the concept of shrimp AND grits, together at last! I was blown away that he’d lived all his years in the South without ever bumping into them. This is one combination I hope to revisit again, and soon, especially since it’s rumored that we can get LOCAL shrimp here in the Mitten.