Today was a good day. Above all else, I was quite relieved to get the call from the doctor that the tick removed from Mr. N’s scalp last night was not an engorged deer tick, but a dog tick and these little buggers don’t carry Lyme disease. Thank goodness. And I have to say Mr. N handled the whole ordeal with a bravery that just amazed me. He does not get this from me. I would have freaked out (or passed out) if a bug was attached to my head and don’t even get me started on shots. Eek!
And this was just the beginning, the day kept on getting better. My camera was fixed, the skies were blue, the bouncy house came out of storage and we had a darn good dinner. Tonight was state night again and Mr. N wanted to sample some good ol’ Southern food from Georgia. It didn’t take us long to pick our recipes for this adventure. The dish that stood out above all else – Shrimp and Grits.
Until today none of us have had shrimp and grits, so we were really looking forward to tonight’s meal – and it didn’t disappoint. We adapted this recipe from A Spicy Perspective who posted a version of shrimp and grits that got this whole thing rolling a few days ago.
Once the shrimp was well coated, we set it aside and began cooking the grits and bacon. For the grits we boiled water, chicken stock and butter together and then slowly added the grits, whisking constantly for 5 minutes. In the meantime, dad began cooking the bacon.
After the bacon was cooked, dad removed it from the skillet, reserving the grease in the pan, and chopped the bacon into pieces. While dad was working his magic at the stove, Miss A was busy learning how to grate cheese.
I think this was Miss A’s favorite cooking technique yet. The cheese, that Miss A didn’t eat, was then added to the grits with tomato paste and a dash of cayenne. After stirring it together and cooking for a few more minutes, we removed the grits from the heat and set them aside.
Next we returned to the skillet and added the shrimp to the bacon grease and seared it for several minutes. Dad then added some green onions, garlic and lemon juice and cooked for another minute. The shrimp was then ready to serve over the grits with sprinkles of bacon.
I have to say that this might be my favorite state night meal yet; and it was a definite winner with dad and Mr. N too. The three of us gave the meal 3 spoons. If we had to separate them – the shrimp would get 4 spoons from all of us as well. The grits on their own weren’t as good as the with the shrimp, but I can see them growing on me. Warm carbs with cheese and tomato – mmmm. My comfort food.
Unfortunately this meal was not a winner for Miss A. I think it was a texture thing for her. Not to worry though, I have a feeling she’ll like our Georgia dessert later this week. Any guesses???
Print this recipe: Georgia Shrimp and Grits