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Before ever tasting shrimp and grits, I must admit I was more than a little bit apprehensive about it. Grits were something you only ate at breakfast with your eggs and ham or bacon, or so I thought.
I love shrimp, whether it’s boiled, fried, sautéed, baked or grilled. But combining it with grits? “No way,” I said. Boy, was I wrong.
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