Smoky Shrimp and Grits
No matter where you’re from, this is one of those dinners you’ll crave on cold nights. Our Smoky Shrimp and Grits couldn’t be easier—or tastier. Many restaurants prepare shrimp and serve it over grits with the tails still on; we found that while it might look beautiful in bowls, it proves a little messy at the table, so we peeled the shrimp entirely before cooking. Want to take things a step further? Add a fried egg on top of each serving. And finish it off with some salt and fresh-cracked pepper. Trust us, this one’s going to be an instant hit.
