Today I am thankful for shrimp and grits. Apparently, shrimp and grits is primarily a southern thing. Well, let me rephrase that, authentic shrimp and grits is primarily a southern thing. As a good southern gal, naturally, when I think about breakfast of any sort I think about buttery and creamy grits. And having grown up near natural bodies of water that proffered just about any type of seafood that one could ever desire, it’s no surprise that I like lots of shrimp with my grits.
So, when I accompanied a friend of mine to her father’s home in one of the northern southern states and he prepared shrimp and grits with that delicious gravy for us and paired it with a nice, tall glass of fresh brewed sweet tea, I was in complete foodie heaven. The shrimp were fresh (her father owned his own shrimping business) and perfectly cooked. The grits were creamy with just the right amount of bite, and they definitely were not instant. And the gravy that the shrimp were bathed in tasted like nothing that I had ever encountered before, but could not believe that I had been missing out on.
I have since asked my friend for that recipe, and she was more than happy to give it to me. Unfortunately, though, I misplaced it before I had a chance to test it out for myself. Thankfully, though, she and that recipe are just a phone call away. #lovebythedrop