So my mom is a Southern Belle, a Georgia Peach born and raised in Atlanta, Georgia. I am a Jersey girl at heart but there is something about the way of the South that relaxes you. I remember hitting the road with my parents in our big Lincoln Town Car to visit my Grandma and Grand Daddy Graf. We always had such a wonderful time. The house still smells the same as when my grandparents were still with us. It’s like walking into a big, warm hug complete with sweet tea and fresh baked bread. The summer of 2013, when I was pregnant with my little man, my husband and I took a road trip to Savannah, Georgia. Believe it or not it was the first time I had ever been there even though my grandparents only lived 2 hours away. We did a “Food Network Foodie” vacation. I researched all of the restaurants and their menus and we ate at a different place every day for lunch and dinner (and snacks too!) We stayed at The Azalea Inn and Gardens which was a fantastic Bed and Breakfast. It was centrally located so we only had a 1 mile walk from the B & B to any of the restaurants we were planning on eating at. The owner, Teresa, was a wonderful woman and super hospitable and I highly recommend staying there. The breakfast was different and well thought out every morning and it never disappointed! It also has an in-ground pool so you can cool off after walking during a hot Savannah day. One of the main things on my list to try, specifically because we were in Savannah, was the shrimp and grits. I love shrimp, and I love grits, so put the two together and I’m in heaven! Once I got back home I was determined to create my own Shrimp and Grits recipe and after about a year of tinkering I think it is finally perfect in my eyes.
Shrimp and Grits
(This recipe was adapted from Chewly Awesome!: Savory Shrimp and Grits with Sausage)
For the Shrimp
1.5 lbs jumbo shrimp (13/15 count) peeled and deveined
1 lb spicy Mexican Chorizo
1 cup chopped scallions 2 garlic cloves chopped 1/4 tsp thyme (crushed) 1 tbsp garlic powder 1 cup chicken Broth salt/pepper to taste
For the Grits
1 1/2 cup old fashion grits 6 cups water 1 tsp salt 2 cups milk 1 cup heavy cream 1 stick butter 2 cups shredded sharp cheddar cheese 1 tbsp garlic powder 1/2 tsp red pepper flakes
In a large sauce pan, bring 6 cups of water and tsp salt to a boil Add grits and stir until they thicken Add milk, cream, butter, garlic powder and pepper flakes Bring to a boil, cover and simmer for 45 minutes. Add cheese, stir and serve with shrimp.
Start this step when the grits have about 20 minutes left. Brown Chorizo on medium heat then remove from pan leaving grease in the pan. Slice Chorizo into 1/2″-3/4″ pieces and set aside Add garlic, thyme, scallions and shrimp to the greased pan and cook until shrimp is pink. Add sliced chorizo to pan Add chicken broth Simmer for one minute and serve over grits.
**You’ll notice there are sliced mushrooms in the photo as well as bacon. This was one of my first versions of shrimp and grits…the mushrooms are always a delicious add on so add away however, with the spicy Mexican Chorizo I felt that we didn’t need the bacon (GASP!!! I am a baconaholic so that was hard to type)