Not for Passover
Buy good grits
Bake shrimp - That's right. Bake it.
Colby reserve cheddar
Scallions on top
Eat this 'fore it gets cold
This recipe was handed down to Pat Conroy from his father -- whose love of southern food was only matched by my own father. Colonel Conroy was from Chicago and married to a southerner. His radio call sign, "The Great Santini." My father was from Duluth and married to a southerner. His radio call sign, "The Happy Bachelor." A coincidence? I think not.
I eat Shrimp & Grits only three -- maybe four times a year. It's beyond rich. I can feel myself gaining weight with each bite. Prosecco cuts through the fat and melds with the cheddar cheese melted in the grits. I always tweak the recipe. Next time I'll try country ham instead of bacon. Here's how it currently works:
Simmer grits 45 minutes.
Clean shrimp (These were Gulf shrimp and perfect).
Douse tray with olive oil and add shrimp.
Season with sea salt and lots of pepper.
Bake for 10 minutes at 350. No need to flip shrimp over.
Plate bowl with grits and add a handful of shredded cheddar.
Add a tablespoon of bacon fat and stir until cheese melts. About 5 seconds.
Crumble bacon on top of grits.
It's a huge pain to cook but good stuff to nibble on while you do. Make this for a friend so they'll do the dishes. This doesn't work for leftovers. Eat all you can until you think you'll burst. Like a tick. Do nothing the rest of the day 'cept wish to hell you knew how to cook this in 1984 and could write like Pat Conroy today.