Sacrilege from a Non-Southern Girl

Dinner last night was some delicious Shrimp and Grits. I’ll be the first to tell you, I grew up in a small town in western PA, so I am not a shrimp and grits master in any way, shape, or form. That’s right sacrilege from a non-Southern girl! We have a favorite restaurant in Philadelphia, Hickory Lane, which makes amazing brunch options. They have my partner’s favorite French Toast and Shrimp and Grits with white cheddar cheese, bacon, and shrimp.

That being said, I love to try new things in the kitchen so I went in search of a recipe for Shrimp and Grits. Very quickly, Bobby Flay’s recipe popped, who is also not a Southern-born chef. It looked like a quick enough recipe for a night when I had to head back to work for a meeting.

The results? Quite delicious. I made a few changes by using unsalted chicken broth to replace the water for the grits. I’ve also heard that milk works really well too so I might try that next time. I also had a few pieces of bacon leftover from what my parents’ brought with them. They have an amazing butcher nearby with the most delicious bacon I have ever had.

I’d love to try it with fresh shrimp and maybe a little more Cajun seasoning to spice things up a little bit, but overall a great starter recipe and one that I plan on playing with some more.

Check out my Menu Planning & Food Prep post about what I love to do besides blogging!