You gonna Grit it!

Dudes, Would You Rather:

Be trapped below New York City in a subway car that has been taken by Mole-People?

OR

Make some Shrimp and Grits.

I thought so. #MolePeopleAreReal #TerrorsOfTheDeep #GoneTooFar

Lets move on!

“Shrimp ‘n’ Grits! Because everything else would be the worst…” (unofficial slogan)

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A darling southern friend of mine taught me how to make grits. *Disclaimer: there are a lot of delicious+bad things that go into grits. Southerners don’t mess around. Grits are serious business. Put on your serious grit-business face.

To cook grits, one must use milk, not water. At least, if one wants them to authentic. Which, we do. So we will.

Next: One seasons the milk with pepper and garlic.

Then: One adds the grits and stirs

Next: One is burned by grits spatters. One should wear gloves/long sleeves.

Then: One dumps a considerable amount of cheese and a pat of butter and stirs until everything is incorporated.

Next: One garnishes with shrimp. Fresh herbs. a Hot kick of pepper sauce and paprika.

Then: the only thing standing between one and heaven, is one’s spoon.

Next: One goes on a run to justify grit binge. [Read: Balance of guilt and gluttony]

The southern method takes longer because one must simmer and not boil for fear of scalding the milk. But let me tell you, friends… the creamy, silky, heartiness you are left with makes it totally worth it.

Its like coming home to the Bayou. Where there are no Mole-People.

[wait…]

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Shrimp’n’Grits:

1 cup coarse grits

2 cups milk

dash of pepper

dash of garlic powder

1/2 c. shredded sharp cheddar

1 pat of butter

6 medium shrimp, cooked

hot sauce, parsley, paprika for garnish

in a pot over medium heat, combine milk spices and grits. Stir frequently and allow to come to a low simmer.

When milk is absorbed, test for “doneness” via taste test. Grits should be tender.

Add butter and cheese, stir to combine. At this point, if grits seem too “chunky” or “dried out” add some more milk or a splash of water. When all is said and done, your Grits should have the consistency of thick oatmeal.

Spoon onto a plate, add hot sauce, herbs and shrimp. sprinkle with paprika. enjoy!

xxoo M

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