It is also where I learned to cook the peeled and deveined shrimp directly in the hot steamy grits. I wrote about that version—accented with wilted baby spinach and cherry tomatoes—about 10 ...

(For a spicier taste, add additional cayenne.) Place the grits on each of six plates. Spoon the shrimp mixture down the center of the grits. Sprinkle the chopped parsley over the shrimp and serve.

Whether enjoyed as a hearty breakfast, a versatile side, or the base for the iconic shrimp and grits dish, this Southern classic has ... such as carrots, spinach, or butternut squash. For roasted ...

Grits are made from ground ... t blame you for not wanting to take shrimp on the go, to be fair. Keep it simple with grated ...