holy moly, i think we're southern...

Shrimp 'n cheddar grits. Something has happened to us and it involves grits. Last weekend, I had this amazing dish at a local restaurant, and I haven't been able to stop thinking about it. This "something" must be the South-effect. Vance and I enjoyed our shrimp 'n grits, listening to Allison Kraus, The Band Perry and Darius Rucker. So Southern. I visited Nashville for the first time a year ago this weekend - what a difference 12 months makes.

Shrimp 'n white cheddar grits with 6 garlic clove tomatoes

6 Garlic Clove Roasted Tomatoes
3 vine ripened medium tomatoes, quartered
3 tablespoons EVOO
S&P
6 cloves of garlic, whole

Toss all ingredients together and spread on a cookie sheet. Roast at 350 degrees for about 1 1/2 hours, occasionally turning to ensure all sides are roasted.


Shrimp 'n Cheddar Grits (via Bobbly Flay)
4 cups water
Salt and pepper
1 cup stone-ground grits (quick grits are also an option, prepare according to package)
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
4 teaspoons lemon juice
2 tablespoons chopped parsley
4 thinly sliced green onions
1 large clove garlic, minced

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese. Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic until very hot. Saute for 3 minutes. Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

This dish is rich and creamy - I think grits just found a permanent home in our cupboard.