As part of Robb Walsh's Tex-ploration for Texas Eats he spent time on a shrimp boat making his way around Corpus Christi Bay trawling for the fresh, sweet little shrimp that are so good around those parts.
Texas Eats is full of plenty of wonderful recipes for the seasonal specialty that are Texas shrimp, and one of our perennial favorites is Shrimp and Grits, otherwise known as breakfast shrimp.
You can't really go wrong with sweet shrimp served over smooth grits, but Walsh steps up the recipe by sautéing the shrimp in bacon fat along with mushrooms, scallions, and garlic, creating a pan sauce that's pretty over the top. And those grits? Well, let's just say that those are the grits of Southern breakfast dreams.
What Worked: There are countless iterations of this Southern breakfast classic out there, but Walsh's version is spot on, packed full of rich shrimp flavor, crisp bits of bacon, and the creamiest, cheesiest grits.
What Didn't: All's clear here, we could eat this for breakfast forever.
Suggested Tweaks: You could always go with herb grits in place of the cheese version in this recipe, just toss in some sliced scallions and thyme. And since this is a breakfast dish, topping it off with a poached or fried egg wouldn't hurt at all.
As always with our Cook the Book feature, we have five (5) copies of Texas Eats to give away.