Made this for the second time tonight for a book group reading a southern novel. My friends loved it. I'm not quite sure why, but I thought it made a bit more of a flavor statement the first time. I might have used onion rather than scallions, probably more cheddar and less Monterrey jack, and certainly white, rather than black, pepper. That being said, the dish is easy, fast (the quick grits cooked in 5 minutes), delicious and attractive. Tricolor peppers add a nice bit of color. Also, rather than draining the tomatoes and peppers as one reviewer suggested, I drained the shrimp and vegetable mix, instead of pouring that liquid into the grits. The consistency was great.
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Made this for the second time tonight for a book group reading a southern novel. My friends...