Carrie took a trip to South Carolina a few months ago, and brought me back a large bag of stone ground grits, a food I love but is impossible to find in Oregon where we live. When we were looking for something to make for dinner the other night she found this recipe. Most traditional shrimp and grits recipes include a spicy andouille sausage, so this was a surprisingly lighter alternative with bacon instead.
Read moreCooking: Shrimp and Grits
I love cajun food, but have been afraid to mess with perfection to try and stay gluten-free. Most cajun recipes call for a flour rue, even something as seemingly simple as shrimp and grits. Tonight I decided to try it, using rice flour in place of wheat flour. Those of you with dairy issues can also use your favorite milk substitute without worry here (although use plain, not vanilla!).
The spice of Old Bay really spices up the shrimp, and hence the entire dish here. Add to that the flovor profile of the sausage and you have a nice solid meal. As with all cajun food, use Tabasco to taste. I leave it out of my recipes as it is really a personal preference.
The recipe is posted here. Enjoy, and let me know what you think!