Prepared “correctly,” grits shouldn’t really have any flavor. Think of them as a substitute for white rice. There should be a hint of salt and that’s about it.

I put quotes around correctly above because, of course, there are variations. Creamy grits, cheesy grits, etc. you get it. But for shrimp and grits, plain grits is the traditional choice.

I love that you have your rescue kit. I’ve got a mini Tabasco and freeze dried lime for the same purpose.