I recently had Shrimp & Grits for the first time in my life. I wandered into our small town’s bakery/cafe and ordered it right off the menu. I haven’t been able to stop thinking of that wonderful creaminess, with the savoriness of the sausage and shrimp, and the silken texture of the gravy (which I mistakenly called “sauce” and was quickly corrected by the server). I am officially a southern girl. When I said this to my hubby, he said, “Dear, you’re more southern than any girl around here.” You know, ’cause I’m from Hawaii. 😆 He’s sweet on me.
I also recently started a new way of eating–a low glycemic way. Wouldn’t you guess that I’m not combining fats and carbs in the same meal? No gluten or grains either. Well, steel cut oats are allowed, corn is not. Therefore, no more shrimp and grits fo me.
This morning my daughter fried up some bacon for breakfast only to realize we had no eggs. She made some some steel cut oats with some stevia, cinnamon, and a splash of vanilla. I added some salt. It wasn’t sweet enough and as I reached for more Pyure my eyes landed on the bacon. I thought, savory oats? YES.
This dish has all the creaminess and savory flavor of shrimp and grits. I will add the shrimp next time. It satisfied my soul.