Shrimp and Grits
I'm thrilled to tell you that I made shrimp and grits for dinner! It was my very first time bringing the dish to the dinner table, and it was a huge success.
My hesitancy to make the meal prior to Monday stems from a couple of things. Shrimp and Grits is a southern delight found on the menus of many coastal restaurants. My husband often orders the dish when we are visiting Charleston, and he seems to enjoy it. The lowcountry staple has many variations that include fussing over the sauce for much of the day. I feared my Yankee birthright hindered my ability to make the Southern comfort food "just right."
Growing up in Ohio, we just didn't eat grits. Cream of Wheat and oatmeal filled the bowls up north. I had never even eaten grits until the day my younger son was born. Well, I say I've never eaten them prior to his birth, but the truth is, I tried them once before, but I refused to put anything on them. I wondered then why people even bothered eating them. What I mean is it wasn't until my cutie pie appeared that I learned how to eat grits the right way-with butter and salt mixed in! Starving from helping the cuteness enter the world, I told the nurse to just bring up whatever for breakfast. It was as if the heavens opened on my tastebuds that day. I found my new favorite food!
Monday night, I put the excuses aside and followed a simple recipe on my favorite food site. Neither of my boys had experienced the combination of shrimp and grits prior to the evening and found the thought of the two foods mixed most interesting. The requests for seconds and the cleaned plates were a testimony to the deliciousness of the dish, as well as my newly found confidence in recreating traditional southern fare using traditonal northern hands.
Do not let any insecurity prevent you from trying something new. Just do it, then celebrate your success or learn how to improve upon your past experience. I'd love to hear about your comfort level with the southern fare and encourage you to put it on your menu sometime soon.