I’m convinced that in a past life I was a Southern grandmother. It’s one of the few ways I can begin to explain my love of Southern food. Now, I haven’t BEEN to the South per se (I’ve been to Florida and Nevada and Texas but they don’t quite march to the beat of the same drum) but I love me some Southern foods. Grits, check! Fried chicken, check! Okra, check! PILE IT ON.
One of my dreams is to take a foodie road trip through the south and trying all of the local food. Granted I don’t so much have a drivers’ license but I’m working on that. I often say that “deep fried” is my favourite food group…. and I’m hardly joking. Sure I eat healthy 8 7% of the time but put a piece of fried chicken and a deep fried oreo in front of me and watch out.
With all that said I’ve been looking for excuses to make more grits. And you know my love of shrimp hence a quest for a good and easy enough recipe for Shrimp and Grits.
This recipe comes courtesy of Epicurious.
First of all I LOVED the preparation of the grits. They were creamy and delicious thanks to evaporated milk (random, I know) and a ton of grated cheese. Not so much healthy but definitely yummy.
The shrimp worked out well too. Any recipe that starts with frying some bacon and reserving the fat gets a gold star in my book (again, not so much healthy but yummy). Once the bacon is out of the pan you sautee mushrooms, peppers, onions and tomatoes in the bacon fat for a while. Add the shrimp, some hot sauce and more tomatoes and that’s it!
Quick, easy and delicious.
One note about the recipe. It says to reserve the bacon and drain it BUT you never hear from the bacon again 
I snacked on some while cooking and then sprinkled the bacon on the dish when it was done.
Was this dish authentic? No clue. Was it delicious and easy enough to make? Sure. I’m putting this in the “keeper” pile.
