The Week We (Nearly) Ate Shrimp & Grits Every Night

I am going to tell you something about grits they are versatile and love to be served with some delicious crustasceans.

Grits were a staple in my household served with butter, cheese, tomatoes, salt and pepper. That's'a warming my heart just thinking about 'em.

We nearly ate shrimp and grits everyday this week because it's cheap to buy grits in bulk along with all the fixings to warm ourselves on two snowy nights this week. We had some leftover bacon to top them with and used the leftover bacon in charro beans (also pictured above) and BLT'S. Pigs go a long way, even the three legged ones.

T had a cold and could only taste them with a lot of Sriracha hot rooster sauce. And we feel certain that Sriracha has mystical healing powers that cure the common cold and curiously bird flu.

The 2nd night of what we now affectionately refer to as Scrimp Week, T threw some bisquits together with Bisquick, sprinkled them with a little ground oregano and topped with a pat of butter to which I said, "As God as my witness, I will never eat another bisquit any other way again!"

Shrimp and Grits

1 cup stoned ground grits

2 cups water

1 tsp. chicken stock

6-12 frozen shrimp (a great price at Aldi)

2 tblsp. whole wheat flour

2 tblsp. olive oil

2 green onions

1 small clove garlic

2 slices of bacon

2 tblsp. parsley

2 tblsp. tomato

1/4 cup cheese

salt and pepper

Sriracha

THE SHRIMP

I prepared the roux with green onion, garlic, olive oil and bacon. Once the fat is out of the bacon and the herbs have softened add the flour and get ready to add the chicken stock. STIR, STIR, STIR or WHISK! Add the shrimps to thaw in the gravy if they have shells even better to bring the shrimp flavor into the sauce! Pull the shrimp out in about three minutes, peel them when the cool. They might be a little under cooked and that's okay you'll be warming them back up in the sauce.

THE GRITS

You don't know how to cook grits!! Sheesh. The Grits take about 15 minutes to cook and 20 if you like them more tender. Just follow the instructions, but cook with chicken stock for a more robust flavor if you dare.

THE FIXINGS

Green Onion

Parsley

Crispy Bacon

Monterrey Jack Cheese/Cheddar

Butter

SaltnPepa

Sriracha

Listening to: James Brown and the JB's "Funky New President"

Movies Watched this Week: "Bottle Shock", "Pride & Glory", "Nick & Norah's Infinite Playlist", "Chris Rock: The Messenger"

Picks for the Week: RadioLab on Sun. nights, Duke vs. UNC on Wed., Dmitri Martin comedian, Dancing in the Kitchen, Boy Scouts of America's Popcorn drive (beat those Girl's Guys), The Ghost of Bobby Dunbar