After my recent trip to New Orleans, I fell in love with their style of shrimp and grits. I tasted several kinds throughout my trip, each one more amazing than the next.
I did not start eating shrimp and grits until a few years ago. Well over the age of 30! To be honest, the consistency of grits never sat well with me; considering everyone in my family makes amazing grits dishes it wasn’t them, it was me. I have clearly been missing out over the years, I’ve been kicking myself ever since.
Now that I’ve jumped on board the grits train, I can proudly say one of my children has joined me. The youngest, not the oldest. I’m pretty sure he will never ever touch a veggie. Although I still continue to hold out hope that he will come around.
While in New Orleans I had this amazing BBQ shrimp and grits from the Maison Dupuy Hotel. It was delicious, I couldn’t wait to try it when I got home.
Since this is my very first time attempting shrimp and grits I decided not to go too fancy. So I’ll be saving the bbq for another time. I currently have multiple shrimp and grits recipes on hand and ready to make. I just need to find a reason to make it.
The particular grits that I’m using are local and come from Keisler’s Mill here in Gilbert, SC. This course ground stone-ground yellow grits is divine and was the perfect type for this delicious recipe.
I did add a slight twist to this New Orleans style cream cheese shrimp and grits. After taking the photo, I realized I needed to toss the shrimp in cajun seasoning just a little bit more. So I will update the photos to reflect that change in the future.
Love of impromptu dance parties, 80’s cartoons, and horizontal life pauses (aka naps); Natasha Brown is a stay at home mom of 4 kids, and wife to one lucky guy! In her spare time, she is co-editor of Grits & Grace, as well as editor for The Mother Hustler Blog and Creative Director for the Mother Hustler podcast.