My talented blog friend, Donna at Retirement Reflections, has teamed up with Deb at Widow Badass to invite all of us to a monthly virtual dinner party. The goal is to spread meal inspirations and share dishes that we have recently enjoyed. Breakfast, lunch, appetizers, dinner, dining in, dining out… all ideas are welcome.
This Yankee was not a fan of grits. It sat way down on the list of foods next to parsnips and liver. I could not get beyond the texture and, since the taste was bland and nondescript, it was not worth the effort. But time offers new experiences and enlightenment. My daughter lives in South Carolina, in the Low Country, where shrimp is harvested just a few miles away. Grits creamed with cheese, and topped with shrimp in a hearty rue is my go-to when I visit.
Over the years, my husband and I have experimented with grits with fair to good results. Grits are tricky. They need attention, precise measurement, and cheese-lots of cheese. If a step is shortcut-ed, mis-measured or left out, all is lost. I also learned that the wisdom behind the statement from the short-order cook in My Cousin Vinny movie, “no self respecting southerner uses instant grits.”
Weekday meals are usually an improvise. Even with my retirement hours, planning and prepping dinner every night is not a priority. Last night I spied two almost empty bags of frozen shrimp in the freezer, a small bag of grits from our last South Carolina visit in the cupboard, and remembered the kielbasi in the frig. My husband, Matt, found the recipe in his favorite cookbook, The Southern Gentleman’s Kitchen written by Matt Moore. I chopped, measured, stirred.sipped wine and yielded Low Country Shrimp and Geechie Boys Grits. Well, in reality the shrimp were sadly not from the Low Country, I substituted kielbasi for bacon, half and half for cream, and added cheese-lots of cheese. The shrimp sauce was ladled over the creamy , cheesy grits and served with a glass of wine and sweet iced tea. Delish Wednesday!