On the way home the other night, I stopped and bought shrimp to boil for supper.
I love shrimp and grits (or fried catfish and grits, or sliced tomatoes and grits, or sausage and grits, or cheese and grits; yes, I like grits!)
Well, The Duppster just isn’t “from these parts” – if you know what I mean. He was born north of the Mason-Dixon line, although he constantly reminds me that he grew up just “slightly” north of that all-important line. Of course, I tell him that north is north. Period.
Anyway, being a transplant, he doesn’t truly understand or appreciate grits. Fortunately, a friend from church, Marilyn Tinker Zielke, introduced us to one of her specialties, Southern Comfort Shrimp and Grits. Dupp loves this concoction.
I’ve used Marilyn’s recipe quite a few times, so I started fixing that once I got home with the shrimp. Dupp was already home, so he was in the kitchen also. As it turns out, we didn’t have any Southern Comfort, so I asked Dupp to help me find a suitable substitute. He ruled out the rum, Amaretto and Scotch but said the Canadian Club would do.
So I poured in Canadian Club. After a few seconds, Dupp asked, “Don’t you think that’s about enough?” I was tired; I wasn’t measuring.
While the food was simmering, I decided the check the recipe. Okay, so it called for three or four tablespoons instead of three or four cups of Southern Comfort (Canadian Club.) What’s a few extra ounces anyway?
As it turns out, I had peppers from Mom’s garden, and we didn’t know what kinds of peppers we had. I chopped peppers to use. They must have been the hottest of all peppers because that’s about all we tasted.
Even Dupp might have settled for plain ol’ grits that night.