Whenever I think about Black/African American history I think of Southern cooking: collard greens, candied yams, grits and so much more. Growing up in a Caribbean household I mostly ate Haitian/Latino foods, “Chinese” food, and the typical “American” fare. It wasn’t until college that I got to explore foods from different cultures.
I had grits for the first time 3 and a half years ago. I was at one of my rotations and I thought it was Cream of Wheat. I grabbed a bowl and began to prepare it like I usually do with some cinnamon and a dash of sugar. It was DISGUSTING!!! From then on I was completely turned off from grits.
Then a couple of years ago while in Savannah, GA, my partner ordered grits and it tasted okay… While in New Orleans our hotel offered breakfast and grits were on the menu. I tried it and liked it. So this month I figured while not try to make this popular Southern staple to celebrate the last few days of Black History Month. I guess fourth time is a charm because I LOVED it.
I’m not great in the kitchen but the only way to get better is to practice. So here is the recipe of my Tasty Spicy Shrimp and Grits!