Currently sitting at my dining room table looking at the beautiful sunshine outside….
Don’t get it twisted though. It is cold AF outside. I’m talking FRIGID…. windy, like ice in your face.
I know drama is a running theme with me, but really…27 degrees and brrrrr.
My car has been in the shop the past week and won’t be done until this Friday, so running errands…aka, walking to the grocery story and the laundromat has not been fun.
Not even going to lie. Haven’t even made it to the gym because my ass does not want to walk in this weather.
Instead, I am sitting inside and eating my body weight. I mean, how else am I going to keep warm?
One of my favorite brunch items…well…anytime items, is Shrimp and Grits.
I love me some buttery, creamy grits, mixed in with some bacon fat, tomatoes and spicy shrimp.
I would eat grits every damn day if I could. It’s like a thing…the more butter and cream you add to something the better it tastes.
is butter a carb?
I thought bringing some of my Indian flare, with a healthyish twist to this classic dish would be perfect to satisfy my cravings.
I went with a cream cauliflower “grit,” and Goan style shrimp.
When people think of Indian food they often go straight to all the SPICE. People don’t realize that there is a lot of regional cooking in India and Goa is no exception.
Goa is small state on the west coast of India and it is basically paradise.
Think sandy beaches, drinking out of coconuts and a lot of Portuguese influence.
In the early 16th century many Portuguese settlers came to India bringing their religion and different styles of food.
Goan food is known best for the use of seafood, coconut (in all forms), vinegar’s (which is used a lot on Portuguese cuisine), and of course, chili peppers.
I paired the spicy, tangy shrimp over the cream grits and sautéed spinach. The perfect blend of east meets west, with a southern American inspo. Fun right!
Hope you enjoy!