Well it is a good option in dinner and grits and shrimp seems to be great because the recipe sounds great and i liked it.
I found myself eating breakfast at one of my favorite restaurants this weekend.
The fire department.
We were having a typical low carb breakfast of fried eggs, thick sliced bacon , grits and homemade biscuits.Surrounded by the connoisseur's of fine southern cooking and eating. As a breakfast topic, I decided to ask them about shrimp and grits......
The most polite response was, it must be a acquired taste.
Followed by, "Why would you waste shrimp in grits when you could put them in a gumbo, fry or boil them. Depending on how many you have of course. :grin2:
I have actually become found of shrimp in a salad. In So. Louisiana they put the little fried popcorn shrimp in a salad. i guess someone had some left over and BAM!
As someone else said, think cream of wheat. When I was in Texas, got my first taste of grits (fried) and did not like them that way, but boiled and with syrup, just great! Looked at the recipe with shrimp, and will definitely give it a try, very unusual. As an additional story, my childhood friends' dad was from China and mom was French Canadian, he called us in once for a playtime snack and gave us each a bowl of cooked white rice, and when we looked a bit perplexed, he pulled out a quart can of maple syrup, poured it over the rice, and boy, I still love that stuff!!
It's a weird world in foodland...
Love my grits, the Tex-Mex crowd are not on to them, a lot yet. I like a breakfast of grits with egg, cheese, garlic salt, butter, either black pepper or Tabasco/Texas Pete, etc. Wife from NY and the kiddos think I'm nuts! Grits HAVE TO BE DOCTORED UP, BUT, as much as I love maple syrup, haven't been down THAT road!
OK, will try it one day, when I got the sweet tooth going!
I don't know what it is about grits but I just don't like them. I have wondered if it's the butter... I am a huge user of butter in general but it would never occur to me to add it to something that is similar to cream of wheat. Since I have moved from PA to Maryland I find grits at pretty much every diner/restaurant or breakfast buffet instead of cream of wheat. What a drag.
I never knew they were essentially the same thing cornbread is made from. I love cornbread... especially with butter or honey butter. Oh well, I wouldn't eat regular bread either without the flour, baking soda/powder, and the baking in the oven bit. :whistle:
Keep cookin' and also, I really like cornbread... and lobster...!