Southern Comfort: Shrimp and Grits

My sister, who lives in the South, once asked me how I got so interested in Southern cooking. Until her query, I never knew I was interested in Southern cooking. I also don't think I've had (for a typical Northerner) an above-average exposure to it. But somewhere along the line, I managed to taste pulled pork, okra and oysters, tangy green tomatoes, catfish and coleslaw, greens and hot sauce, and things of that ilk, and I find all of the above to be deeply delicious culinary treats that I get genuinely excited about.

Now, while I do admit that I make greens at home on a not-infrequent basis, I cannot, for a second, say I am devoted to Southern cuisine exclusively. I'm too curious about (and hungry for!) what the other bajillion regions of the world have to offer from their kitchens.

After a really great day outdoors today, I felt like cozy-ing up for an evening at home with some home cooking. But I didn't feel like an outing to the grocery store, so, it was a use-whatever-happens-to-be-on-hand kind of night. (I call this a "pantry dump") That which happened to be on hand in the pantry really wasn't much. There was half a bag of frozen shrimp in the back of the freezer, some almost-sad-looking veggies and garlic that needed to be used SOON, and not much in the way of a starch. Wait. Don't I have some cornmeal...or...wait...grits up in the cupboard somewhere???

That's Shrimp and Grits, people! That is Southern food at its best!

Sloppy, gloppy, rich, decadent Shrimp and Grits! A meal of Shrimp and Grits is a Southern classic if there ever was one. Many Northern types have never tried it, or worse, think it sounds weirdly wrong. Oh, my Yankee brethren, I am here to tell you that Shrimp and Grits is weirdly right.

You take the creamiest version of grits that you can make, fortify them with cheese and the rounded depth of some vegetables, and then complement all of that richness with the sweet flavor (and the firm yet yielding texture) of perfectly-cooked shrimp. Personally, I also then like to gild the lily with some zesty hot sauce and/or freshly-squeezed lemon.

I would normally be glad to supply my personal recipe du jour, but, as I mentioned, this was a "pantry dump" meal, so I simply shot from the hip with some things I had on hand. I am quite certain, however, that if you were to Google "shrimp and grits" you would glean an encyclopedic number of not-too-shabby recipes. I know I used a cup of grits, about 4oz of cheese, 1/2 stick of butter, about 1/2 pound of shrimp, a healthy tablespoon of minced garlic, some asparagus tips, a little dry sherry, and I was more than happy with my off-the-cuff creation.

As the summer fades to fall and everyone is talking about the herculean effort that is a clambake, I think I'd be just as happy with a slapdash bowl of pure Southern comfort...Shrimp and Grits...ahhhhhhh!!!!