Southern cooking: Grits & Shrimps

As a novice in the newly developed art form of international food posts, I think I should also make a first modest contribution....

Now, would there be a better opportunity than witnessing a typical southern dish (See, there is something like an American cuisine) being cooked by two natives. Nadia and Robin, after consulting with Wally (for those who remember) about the recipe, attempted to cook this intricate delicacy.


Here we go, the ingredients all chopped up (this was done by the German kitchen hand). We see a bunch of yummy vegetables and shrimps. The shrimp stock made from the shells is according to Wally the 'secret ingredient'. The main component, however, is the grits.

Being almost completely devoid of any taste this great southern food mainly surprises in a grammatical way. It pretends to be plural. However, if the unsuspecting uses it in a sentence like 'Can you pass me those grits' he is immediately identified as an alien. (If the absence of a laid-back southern drawl has not already betrayed that secret ;-))


This is the crucial moment the grits is (not are!!!) added to the boiling milk.


During the whole process it is very important to constantly keep the kitchen floor absolutely clean. The best way to do this is to use a notoriously hungry dog - let me introduce Jasmine. (For other ways to use dogs in cooking check out Tom's blog.)


After frying the vegetables (translucent is what you should aim for) we just need to add lots of garlic...


and even more cayenne pepper.



The finished product: The soupy shrimps mixed with the grits make an extremely delicious combination.

Thanks Nadia & Robin.