As most of my regular guests know, I am a southerner. Although I was raised in South Florida, my father is from Alabama, so I grew up loving grits. Shrimp and grits is one of my favorite grits dishes; especially at breakfast. Although it is an extremely satisfying appetizer on a cold winter night.
To many southerners, grits (ground white hominy) should only be boiled in plain water, with a pat of butter, salt and pepper added at the end. That’s probably because it is not unusual to then cover your grits with a couple of eggs fried and bacon grease & some crumbled bacon, mix it all together and eat it. So the real flavor comes from the bacon and eggs.
When I prepare them, I like to enhance the grits so that they are delicious enough to stand on their own, but taste even better with a few other complementary flavors. In this case, my grits are cooked in water with a touch of garlic, then finished with a big chunk of butter, some heavy cream, and a generous helping of cheddar cheese. I then top them with a delicious sauce made from smoked bacon, onions, tomatoes, shrimp stock, and a touch of cream. Along with some some blackened shrimp, this is a simple dish that is bursting with flavor and guaranteed to warm you heart and soul.