sunday brunch.

If you follow me on Twitter or know me in real life, you know my obsession with grits. You've heard me pine on and on for the Dyron's Lowcountry shrimp and grits that I probably tweeted about a thousand times last week.

So, clearly, this southern born and bred girl was in heaven when she opened her email this week and found the latest Garden & Gun Talk of the South newsletter. Enter Geechie Boy small-batch grits, which are stone-milled to perfection. Now you're speakin' to my soul. You can purchase both yellow and white grits, both at $5 for a 2-pound bag, on the market website. As if that wasn't good enough, G&G also added a great little recipe for shrimp & grits. This recipe looked so good that this die-hard Alabama fan ran to the grocery store during halftime during "The Game of the Century" to get the ingredients to make for this morning. I can't think of anything more wonderful to whip up for your Sunday post-church brunch.

Greg’s Shrimp and Grits

(Serves 4–6)

3 cups water

1 cup Geechie Boy stone-ground grits

1 ½ cups half and half

Salt to taste

Dollop of butter

Handful finely chopped tomatoes and onions

1 lb. peeled shrimp

½ cup white wine

Bring water to a boil, and add grits slowly. Cover. Reduce heat to low, and stir occasionally. As grits thicken, add half and half. Continue to cook for 1 hour, stirring occasionally.

Shrimp Gravy

Put dollop of butter in frying pan, and sauté tomatoes and onions over medium-high heat until they begin to caramelize. Toss in shrimp. Using a wooden spoon, continue to stir shrimp, tomatoes, and onions until shrimp turn pink. Splash in ½ cup white wine, and continue to stir until shrimp are done and wine has reduced.

Plate grits. Pour entire shrimp and gravy over grits, and serve.

Bon appétit, y'all. 

Photos via Garden & Gun.