The other day I received a card with sad news: someone very dear to me passed away in February. His daughter wrote to let me know. He and his wife were like surrogate grandparents to my family and me when I was growing up in Florida, with our birth grandparents living in California. We called them Grandma and Grandpa, and they were proud to show off photos of us to friends and strangers, proclaiming, “look at my grandkids!” They were white and we are not (I’m Vietnamese-American), and I remember once someone remarking that they didn’t look alike — Grandma had a wonderful, sharp reply that still makes me laugh out loud.
It took me a while to sit down and write back to their daughter. I felt unexpectedly emotional both when I opened the card and while composing my reply. How do you capture in words what someone means to you? Their kindness shaped my childhood. They were deeply involved in our lives and helped raise me in ways my own circumstances sometimes made difficult. I regret not visiting him in Pittsburgh before he passed; they had moved back to Pennsylvania when Grandma’s health declined about eight years ago. I wish I had gone, but I know they understood how much they meant to me.
There were times when my mom was a single parent raising six children. Grandma and Grandpa quietly helped: they would bring over bags of groceries without being asked. Small acts like that made an enormous difference. Grandma would take me shopping at TJ Maxx and Marshalls, teaching us to pick just one item and stick to a budget she set for us. Those moments felt huge as a child. In high school they drove us to softball practice, and they often joined our family for Thanksgiving and Christmas. They gave time, money, and love freely—never demanding anything in return.
The lessons they taught me are simple and lasting: love doesn’t have to be defined by blood, and kindness can come from chosen family. My grandpa modeled patience (I’m still working on that), always calm with Grandma. She taught me to stand up for myself and not take nonsense from anyone. I miss them and feel deeply grateful they were part of our family.
Below is my go-to recipe for Spicy Shrimp and Goat Cheese Grits. It blends creamy, tangy grits with bright, spicy shrimp and is easy to make. The grits reheat well—just add a splash of water and warm gently.
I made a quick spicy butter by mixing spreadable butter with sriracha. Using spreadable butter makes it easy to build compound butter without tearing bread or waiting for hard butter to soften.
For the grits, I used a simple substitution: heavy cream, water, and butter instead of chicken broth. The result was rich and creamy—this is how I’ll prepare them from now on.
Spicy Shrimp and Goat Cheese Grits Recipe
Ingredients
Goat Cheese Grits
- 1 cup heavy cream
- 1 Tablespoon unsalted butter
- 1/2 cup corn grits (I used Bob’s Red Mill yellow corn grits)
- 1 Tablespoon olive oil (use a flavorful one)
- 2 Tablespoons goat cheese
- Kosher salt and freshly ground black pepper
Spicy Shrimp
- 2 teaspoons sriracha chili sauce
- 1 Tablespoon spreadable butter (or regular butter)
- 1/2 pound shrimp, peeled and deveined (about 10–12 shrimp)
- 2 teaspoons Dijon mustard
- Fresh parsley, chopped
- Cooked bacon, chopped (optional)
Instructions
- Prep the butter and shrimp: Mix the spreadable butter with sriracha in a small bowl. Peel and devein the shrimp (leaving tails on is optional). Toss the shrimp with Dijon mustard to coat.
- Make the goat cheese grits: In a small saucepan, combine the cream, 1 cup water, and butter and bring to a boil. Stir in the grits, reduce heat to medium, and cook until tender, about 8–9 minutes, whisking occasionally to prevent sticking. Remove from heat, stir in the olive oil and goat cheese, season with salt and pepper, and cover to keep warm.
- Cook the shrimp: Heat a cast iron skillet over medium-high heat for 3–4 minutes. Add the shrimp and cook about 3–4 minutes per side until opaque and cooked through. After turning the shrimp, brush the sriracha butter over them.
- Assemble and serve: Spoon the creamy grits into bowls, top with the spicy shrimp, sprinkle with chopped parsley and optional bacon, and serve immediately.
Tips: If you prefer, substitute sharp cheddar for goat cheese. Grits reheat nicely—add a few drops of water and warm in the microwave, stirring until creamy.
Note: I have worked with Land O’Lakes on sponsored posts in the past, but this post is not sponsored. I like to share favorite products and brands I use. Thanks for reading.