We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
The Shrimp and Grits I had on Saturday in Alabama were served hot in large Martini glasses with a tiny silver spoon. It was something new to me. Like a dessert. The shrimp and sauce were spooned on top of the grits.
I detected a faint hint of cilantro and lime in the shrimp sauce, but I do not have the recipe. The shrimp were sweet as sugar, fresh from the Gulf, and bite-sized - about an inch long. I do prefer the tender little ones to the big ones for most purposes.
I learned the below from this site (which includes one of the countless recipes for this treat)
In the Low Country of South Carolina and particularly Charleston, shrimp and grits has been considered a basic breakfast for coastal fishermen and families for decades during the shrimp season (May through December). Simply called 'breakfast shrimp," the dish consisted of a pot of grits with shrimp cooked in a little bacon grease or butter. During the past decade, this dish has been dressed up and taken out on the town to the fanciest restaurants. Not just for breakfast anymore, it is also served for brunch, lunch, and dinner.
Shrimp and Grits has long since evolved from a workman's dish to gourmet meal. A good argument could be made that it went national when Frank Stitt, owner and executive chef at Highlands Bar & Grill in Birmingham, put it on the menu. Periodicals like the NYT and foodie magazines started raving, and soon restaurants all over the pace were serving it up for $15+.
I'm a bit of a traditionalist. Don't jazz it up with "stone ground grits" just so you can charge more. That stuff tastes like bad risotto anyway. I'm good with shrimp, grits, lots of butter and a little old bay.
Granddaddy Long Legs