Mom's status was simple. She had just made a shrimp n'grits casserole and was chilling and cheering with the guys as the U.S.A. soccer team took on Ghana. Fortunately, the casserole turned out much better than the game. Considerate it a consolation prize.
It was devoured before Mom thought to take a photo, but here is the basics of the easy, low country comfort food recipe:
4 cups chicken broth
1 cup grits
1 cup (or more) of shredded cheddar
1 cup (or more) of mont jack
1 bunch of green onions
1 green pepper
1-2 garlic cloves (minced)
1 lb cooked, peeled shrimp (wild caught, please!)
1 can diced tomatoes and chiles, drained
sausage (optional, but we had some good Charizo)
salt, pepper, olive oil and other preferences
Bring chicken broth to boil, stir in grits, cover, reduce heat and cook grits.
Mix grits with cheeses, saving some cheddar for the topping
Saute garlic, chopped scallions (save some of the greens for garnish) and chopped pepper, add to grit mixture. Add shrimp and diced tomatoes. Salt and pepper.
Cook sausage, drain fat and also add to mixture.
Pour into lightly greased, 2-quart baking dish. Top with remaining cheese. Cook for 40 minutes at 350.
Let it firm up, then get out the forks because if you're like Shuga D, you might just eat it straight out of the pan.
Pictured is the UK's "Sammy the Shrimp." Go Paraguay!