The temperature went up into the triple digits yesterday. Mr. FixIt and I hung out indoors most of the day. I did laundry and worked on the socks I’m knitting for Big. We watched some television. We visited with Ben & Sue. And we stayed cool in the air conditioning. 

Finally, along about 5:00, we ventured out to the grocery store. We wanted to pick up something for dinner so I could take a turn cooking. When Ben & Sue went with us to the Outer Banks in April, we learned they love grits. I asked them if they had ever had Low Country Shrimp & Grits and they had not. We brought them a bag of grits from our trip down south last month so I wanted to fix this especially for them.

This isn’t a particularly difficult recipe to make, but it does take about an hour or so to pull together. We bought a pound of frozen medium sized tail-on shrimp, a lemon, a container of sliced mushrooms, a bunch of green onions, a package of fully cooked bacon, a package of shredded extra sharp cheddar, a small container of shredded parmesan, and a tube of minced garlic. The convenience of buying the prepped veggies, bacon, and cheese saves time.

What better source for a southern recipe than Southern Living Magazine. I had as much fun reading about the origin of this dish as I had making and serving it. You can find the full recipe and directions here: 

https://www.southernliving.com/grains/grits/low-country-shrimp-and-grits

I have to say, this was a big hit for supper. There wasn’t an abundance of cooking so the kitchen didn’t get hot. It really was delicious. I made this with yellow grits, even though the recipe calls for white. I love both varieties. You know people love it when there aren’t any leftovers! We finished it off with some cold melon…watermelon and cantaloupe.

After supper, we played a few hands of rummy as we laughed and enjoyed each other’s company. Making memories. It’s the most important part of our travels.

❤️

“But Mary treasured up all these things and pondered them in her heart.”    Luke 2:19 NIV