This classic shrimp and grits recipe comes from Washington D.C.’s popular Founding Farmers restaurant. With its smoky bacon and Andouille sausage flavor, you’ll never want to eat tender shrimp over creamy grits any other way.
Creating This Shrimp and Grits Recipe
I’ve been on a quest to find the best shrimp and grits for at least the past 10 years. Quest? Obsession? Tomato, tumahhhto. I suppose I’ve simply been trying to get in touch with my inner Southern belle.
I grew up in the West and didn’t set foot in the South until recent years, so I didn’t have much familiarity with Southern food since our family dinners veered more toward my German dad’s taste for his favorite wienerschnitzel and my mom’s spaghetti with tomato sauce rather than Southern classics like this one.
But as my taste buds became more worldly and my flavor cravings crossed the Mississippi river line, I discovered that collard greens do indeed taste good, reubens taste so much better from a NYC deli, that I prefer gumbo over chili, and that catfish po’ boys are made for kings.
Hence my determination to find the best shrimp and grits had yet to waver. And then, on a work trip to Washington D.C., I finally found it. This. My favorite shrimp and grits recipe.continue to the recipe… about My Favorite Shrimp and Grits Recipe
