As a Southerner, I acknowledge some regional indulgences for which I make no apologies. I confess; for years, I have had a fist fight with big hair. One of my favorite colors is Carolina blue. Even though I gave up sweet tea years ago, I refuse to give up hammocks, gardenias and tomato sandwiches
However, since this blog is called “gratefulgrits”, I was hoping to develop a signature dish that I could endorse. So, I doctored a Bobby Flay recipe. Who doesn’t love Bobby Flay? Yet I wanted to add my own flair.
Please note that I cut down on Flay’s recommendation of butter and cheese. I added red peppers, spinach and cilantro which are things that I like. I was trying to make it healthy.
Get this. I loved the shrimp, spinach, peppers, onions, garlic lathered in bacon grease and lemon juice. Okay. I could have used less bacon grease for a similar effect. The cilantro was a nice addition.
I hated the grits. Does that make me a flunky?
Southerners need to come up with new indulgences. No longer can our bodies afford fried okra, chicken, catfish or anything else fried. Corn bread, biscuits, hush puppies are horrible for anyone who is trying to live gluten-free. Peach cobbler is addicting. Grits are just bland without all the butter, salt and pepper, etc.
Frankly, we Southerners need to surrender those things along with Confederate flags, Bible thumping, red and white barber poles. You don’t understand the barber pole symbol? Look it up.
I don’t have time to explain. I’ve got to figure out what to do with my leftover grits.
Old fashioned grits
2 tbl. Butter
Salt and pepper
1 cup shredded sharp cheddar cheese
1 lb. shrimp, peeled and deveined
6 slices bacon, chopped
1 tbl. Minced garlic
Fresh lemon juice
1 cup chopped green onions
2 cups fresh spinach
3 chopped sweet red peppers
2 tbl. Fresh cilantro.
Make grits according to package. Prepare for 4 servings. Add salt and pepper to taste. (I use Sea salt). While the grits are cooking, rinse shrimp. Pat dry.
Fry bacon I a large skillet until crisp. Drain bacon on paper towel. Leave grease in pan. Saute red peppers in grease until tender, Add half of the green onions, garlic and Spinach. Add Shrimp until it turns pink. (2-3 minutes). Add lots of fresh lemon juice. Add a pinch of salt and pepper.
To the cooked grits, added butter and cheese.
Then spoon grits into a serving bowl. Place vegetables on top of grits, Add Shrimp. Add bacon, the rest of the uncooked green onions and cilantro.