|A Decadent Shrimp Mix on Creamy Grits|
For those living outside of the Deep South or never having visited, grits might seem formidable, not only to make well, but as a side dish worthy of any breakfast--or, dinner plate. Truthfully, making good grits requires patience, plenty of milk or cream, and lots and lots of butter. I can make a pretty good batch of grits, but I'll never make them quite as good as my sister-in-law who lives in Georgia and is fearless when it comes to adding the butter. But, I digress.
My latest and thus far, best version of this Southern classic, is fortified with oven roasted cherry tomatoes and spicy Cajun-style Chorizo, along with the classic ingredients of shrimp, garlic, butter, parsley, and white Vermouth. It pairs perfectly with a glass of red wine and warm slices of French bread for wiping up any juices that manage to get past the grits.