A Quick Note on Shrimp and Grits

When we were in New Orleans last fall for Tom and Cail's wedding, we ate a lot of shrimp and grits. Until last week, though, I'd never made them. I'd never even made grits. I found something about them intimidating. That something, actually, is that I know it's not that hard to screw them up.

Then again, as it turns out, it's not that hard to get them right.

This month's Food & Wine is all about southern flavors (unsurprising, since I'm not sure they could get hotter) - including shrimp and grits, which I made:

And they were good. I will caution against oversalting - when I tried the grits, they weren't salty enough, so I added some. Unfortunately, I didn't take the shrimp into account, so the overall effect was a little salty for me when they were combined. Not terrible, but a little intense.

Not only were they good, but they really were easy. Plus, Grace Parisi's recipe adds a little spinach. Antioxidants!