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From: Hank Rogers <hank@nospam.invalid>
Date: Wed, 19 Feb 2025 19:12:58 -0600
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Jill McQuown wrote:
> On 2/19/2025 5:39 PM, Cindy Hamilton wrote:
>> On 2025-02-19, Carol <cshenk@virginia-beach.com> wrote:
>>> Dave Smith wrote:
>>>
>>>> On 2025-02-15 3:50 p.m., Jill McQuown wrote:
>>>>> On 2/15/2025 11:03 AM, Cindy Hamilton wrote:
>>>>
>>>>>> I live in a landlocked area and I haven't had canned shrimp in
>>>>>> 50 years.  Frozen shrimp are readily available.
>>>>>>
>>>>> You don't know what Leo *grew up* having available; he lives in
>>>>> Nevada.  Perhaps canned shrimp was all his mother could find.
>>>>
>>>> I grew up in a small town near Toronto in the 50s. The only shrimp we
>>>> ever knew back then were those tiny things that came in cans.  Into
>>>> the 60s we could get frozen battered shrimp. In the 70s we could get
>>>> frozen shrimp in bags but they were ungodly expensive.
>>>
>>> Grin, the classic shrimp-n-grits wasn't on the menu then I take it.
>>
>> Shrimp and grits is not a classic in the north.  Until recently,
>> the only place I ever saw grits (besides the Quaker instant grits
>> on the grocery store shelf) was a hillbilly diner.
>>
> I've never been impressed by shrimp and grits.  I've tried it at more 
> than one restaurant since I've lived in SC and it's just not that great.
> 
> Jill

I can sure believe that, your Majesty.

Perhaps you should start out by first eating ONE grit and not attempt a 
whole bowl of grits. Or maybe you can find a place that uses Gullah 
seasonings.

If all else fails, you could just have a bowl of chitlins. You might 
like it better than your usual menudo.