Comments on Shrimp and Grits

I made Shrimp and Grits last night and confess that I didn't follow the recipe to the letter. After all, it's my recipe, right? I should feel free to veer from the tested method and get adventurous. Well, not so much. It turned out great but here are a few notes that I'd recommend you consider when you're making shrimp and grits, even by the book.

1. Be careful in your cheese selection. I picked the absolute sharpest, high quality white cheddar I could find. I also used an extra 2 ounces, because the package was 10 ounces rather than 8. Use 6-8 ounces of a cheese that you really like, because the grits are cheesy!
2. Pay close attention to the heat. Don't let any of the proscuitto blacken on the bottom of the pan. This will taint your sauce and make it less pretty, although it didn't make the sauce taste burned.
3. Don't substitute bacon for proscuitto. We used smaller shrimp, 21-30 count, so we ran out of proscuitto. We use a little leftover bacon to wrap the remaining 3 or 4 shrimp, just to experiment. It didn't work well.
4. Enjoy! Even minor mistakes are easy to overlook. It's delicious, even if it doesn't always turn out perfect. Apologies if anyone's shrimp and grits turned out errant.

Original post - Shrimp and Grits