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I take onions, bell peppers, garlic, snap peas and shrimp, sautee them in 1 stick of butter, and put into a roux along with shrimp stock and flour. You let the roux simmer until it turns thick and brown.
Then you cook grits (old fashioned hominy, not instant), put a little bit of heavy cream to make them smooth, and serve in a bowl, with the shrimp roux on top.
That's how I like my grits
But if I don't have the time or ingredients, I'll mix together cheese grits, bacon, and scrambled eggs, and season with lots of black pepper.
I also like to grill some bacon-wrapped quail, and serve it with grits. Or, fry some catfish and serve it with grits.
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