Grits and Shrimp

This morning inspired by the latest issue of Gourmet January 2008, all about southern cooking. I fixed Creamy Stone-Ground Grits and Low Country Breakfast Shrimp (page 77). I, of course, replaced the Shrimp with tomatoes.

The grits are made with half water, half milk, and some butter. Instead of stone ground grits I use “Bob’s Red Mill Corn Grits” they are located in the organic section of your grocery store. For the Low Country Breakfast Shrimp I substituted 3 Roma tomatoes for the shrimp.

The dish turned out spectacularly. I have always wanted to go to the Hominy Grill in Charleston SC, but I don’t eat shrimp which would be a problem. This was a perfect substitute.

Thanks Gourmet for the inspiration!