This dish is one of my favorite comfort foods! I could eat it every day. It was a meal that our family would have often when I was growing up.My Granddad Benny and I went crabbing in the early morning hours, and sometimes shrimp would get caught in the nets.I let them go because we were going crabbing for crabs not shrimping – until Benny got mad at me for throwing food back . But then he cooked up that first dish of shrimp and grits…it tasted so good that I don’t remember if finished eating it or if fell asleep in my bowl.
After that, shrimp and grits became one of our family’s go-to comfort foods. I remember my mom would make it for me whenever I was feeling sick. For example, when I got measles and mumps as a kid, this dish was pretty much the only thing I could hold down. My mom would cut the shrimp up small so that Hospital eating them more easily too memory enjoying every bite taste good right up there with collard greens and cornbread makes thinking about getting sick again!
Twelve years ago, my sister and I were discussing our Granddad’s family recipes when we realized that some of them just didn’t taste right. After asking our mom, we found out that the key ingredient was cannabis! Cannabis can do wonders for both the flavor and health benefits of your food!
- 1 Lemon, Juiced
- 2 1/2 tsp Salt, divided
- 1 med onion
- 1-2 tsp Old Bay seasoning
- 1 tsp parsley flakes
- 1/2 tsp smoked paprika
- 2 Tbsp Xtra virgin Olive oil
- Cook bacon on medium heat until it is crisp, then remove from heat and set aside.
- In the same grease, fry up the andouille sausage. Save the grease for future use.
- In a saucepan, bring water and heavy cream to a boil. While whisking, add in grits, salt and pepper. Then canna butter on top of grits, reduce heat to medium and cover. Cook for 20 minutes while stirring frequently.
For the shrimp:
- Season garlic and onion with salt & pepper in a large saucepan over medium heat. Add green onion once softened, to your preferred taste.
- After adding shrimp, drizzle lemon juice, paprika and parsley over them. Cook until done! Add heavy cream and half of bacon grease. Let it simmer for a few minutes.
- Add some extra flavor to your grits by drizzling bacon grease over them. Top it off with Old Bay seasoning, and voila!