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Dinner Tonight: Shrimp and Grits with Bacon

"If there is one dish that makes me want to march down Fifth Avenue waving the American flag, it's shrimp and grits," Bobby Flay writes in Bobby Flay Cooks American.

Though I might trade Flay's Manhattan avenue for one of my Chicago streets—I'd probably pick State Street—I see no reason to disagree with him on the dish. It's definitely something to feel proud about. Though we may argue whether apple pie and hamburgers are more American, we can agree this dish is absolutely delicious—and unique.

Though the dish may have its roots in the South, I am certainly no stranger to grits. My parents even have a copy of my late grandmother's recipe for grits framed and hanging in their kitchen. At first I just didn't know why there needed to be anything else in the bowl. It sounded just a tad heavy. Cheese grits aren't exactly light, and the addition of bacon doesn't help matters. But that's what the shrimp is for. They lighten the whole dish—or at least appear to—making this patriotic dish easy to devour in minutes.

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