Okay, so I wanted to whip up some shrimp and grits the other day. Classic Southern comfort food, you know? But I realized, shrimp and grits alone ain’t gonna cut it for a full meal. I needed some sides to round things out, make it a real feast.
First, I cooked the shrimp and made the grits. I threw in some butter and grated cheese into my grits, ’cause that’s how I like ’em – rich and flavorful. I didn’t have any bacon, so no red-eye gravy this time. But the cheesy grits were good enough.
Now, for the sides. I remembered seeing something about Southern collard greens always being a go-to in the South. I figured, why not give it a shot? I got some fresh collard greens, chopped ’em up, and sautéed them with some garlic and onions. Took a bit of time for them to get tender, but boy, were they tasty! A little bit of tang, a little bit of savory – it was a nice contrast to the creamy grits.
Then I thought, “I need something crispy.” That’s when I remembered fried okra. I love that stuff! So, I sliced up some okra, dipped the pieces in a simple batter, and fried them up until they were golden brown and crunchy. They added that perfect crispy texture that I was craving.
- Collard greens:
- Chopped and sautéed with garlic and onions.
- Cooked until tender.
- Fried okra:
- Sliced and battered.
- Fried until golden brown and crispy.
For a little bit more variety, I also made a quick green bean casserole. Super easy, just threw some green beans, cream of mushroom soup, and those crispy fried onions together and baked it. It’s not exactly a traditional Southern side, but it’s always a crowd-pleaser at my place.
My Side Dish Game Plan
So there you have it – my little shrimp and grits adventure. With the collard greens, fried okra, and that green bean casserole, it turned into a real Southern-style meal. The different flavors and textures really complemented each other, and it was a hit with the family. Next time you’re making shrimp and grits, give these sides a try. You won’t regret it!
