Truffle Shrimp and Grits

It’s not just cold, it’s freezing! Yesterday, it snowed, which is a rare occurrence in North Carolina. The snow came during the night, and the entire next day was full of nothing but freezing rain. Though I knew it was a pointless venture, my son and I went outside to attempt to build a snowman, and I quickly found out it was really going to be an iceman. The snow had such a hard outer layer, that we had a hard time getting any details to show. It was simply three ice balls stacked atop of each other, but my son loved it. Sooner than expected, we decided it was time to go back inside and warm up.

When the weather is cold, my body craves something to warm my soul, and nothing does the job like a nice hot meal. However, if I really want to warm up during cold days like this, I need a little spice as well! I decided to make Shrimp and Grits. It is served hot, it can have as much spice as you want, and it soothes and comforts in a way that makes you feel like you’ve gone back in time. No matter your age, a nice helping of shrimp and grits will make you feel like grandma made it with her old seasoned cast iron.

This recipe has not one but TWO of my favorite seasonings: Old Bay and Creole Seasoning. Flavors that open your palate and make you realize you don’t ever want to eat food that is not seasoned. You can’t go wrong with one, but both…Lord have mercy!

I decided to pull out and give our NEW cast iron pan a try. It was a Christmas gift. It’s one of those gifts that you never think of when someone asks “What do you want for Christmas?” But it’s one of those gifts that you are happy to receive. What better way to test it out than to throw some bacon and shrimp in it! I have made shrimp and grits many times. I have fried, baked, and air-fried bacon and shrimp, but to be honest, nothing matches the taste that the cast iron gives it.

Sometimes people ask, “how do I use white truffle sauce?” It is as simple as mixing it into the grits before plating your meal. Even when you have a dish with this much flavor, the truffle sauce adds a hint of earthy, elegancy that pairs so well with this dish.

I can’t lie, the first time I made this dish, I thought to myself “Will the other flavors outshine the truffle?”, but they did not.

Sometimes people are afraid to use the truffle with dishes that are well seasoned for fear that the more intense flavor will overpower the truffle. However, I feel it just needs to be paired well, and the cheesy truffle girts were the perfect complement to the well-seasoned shrimp! You can have your cake and eat it too!

I hope you enjoy this meal as much as I did!

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