I’m going to confess it—I’m a grits snob. And I'm one hundred pc a shrimp (or any seafood) and grits snob, too. I attempt what looks like on daily basis to recover from this contemptuous feeling I've after I see the dish come throughout my social media feed or served at eating places. I don’t need to be like this, and I really need individuals to get pleasure from meals nonetheless they see match! However after I see a $30 bowl of shrimp and grits made with 4 hundred components on a menu, it actually grinds my gears (insert smiling single tear emoji).
I’ve tried previously to check out a few of these dishes, as a result of there’s no means they might all be horrible; I be sure I don’t order it from locations like a burger or steak joint, the place you shouldn’t be consuming this dish anyway, and I’ve tried to be open to how the dishes are made. However time and time once more, I'm disillusioned. And I do know why! I’m a snob about it as a result of I'm from the house of the unique. New Orleans has gumbo; New York has the greenback slice; and Charleston has shrimp and grits. I’ve been spoiled my whole life by native shrimp which might be small and flavorful, contemporary whiting and porgy, and crab, oysters, clams, and mussels caught proper off the dock that morning. I don’t know runny, watered-down, cardboard-flavor grits.
I’m a brat, and I’m providing you with my tackle one among my favourite recipes that may make you see why I’m so annoyingly persistent about how this dish must be made. Including some clams or mussels to this dish provides not solely to the presentation however to the flavour of the hybrid tomato-roux gravy. Additionally, I’m a fan of consuming together with your palms as a lot as attainable—it provides to the expertise, and the flavour, too. You might not have the ability to get the freshest high quality seafood or grits, however this tomato and onion gravy will make up for it.