I didn’t call this ham and shrimp gravy
recipe “shrimp and grits” for two reasons: One, because I’ve already
done a video called “shrimp and grits;”
and two, I don’t like this served over grits. So, why did I serve it
over grits then? Well, you’ll have to watch the video to get that
answer, as I divulge that in a little chestnut at the end of the clip
I much prefer this over rice or mashed
potatoes. Even pasta would make for a deliciously effective delivery
system. I just don’t like how the gravy dissolves the grits, which then
kind of runs through the tines of my fork. Having said that, it’s not
like I’d ever turn down a plate of this because of such textural
concerns.
If you only remember one thing from this
video, besides the priceless advice regarding the secret to a happy
marriage, it’s my “don’t buy cooked shrimp” advice. If you look at the
shrimp section at the grocery store, it’s usually dominated by bags of
already cooked shrimp. It may seem a lot easier, but it’s not.