So glad you liked it!

I’m so glad you liked it! I love the idea of sweet potatoes – I mean, sweet potatoes, sausage, and kale are a dreamy combo! I bet cauliflower florets would be good too!

I’m so glad you liked it! Alternative suggestion. I do have a yellowfin tuna recipe that I use a different marinade for, but I like to serve it sliced on a bed of greens with this miso ginger dressing drizzled on top like a big salad. It’s amazing! Here’s the recipe – https://www.bowlofdelicious.com/six-minute-seared-ahi-tuna-steaks/ I LOVE the idea of using this dressing as a marinade for the tuna, too, but I wanted to make sure I steered you in the direction of the tuna recipe because it’s just soooo good!

Thanks so much and I’m glad it was helpful!!

So glad you liked it! Love the idea of adding spinach.

So glad you liked it!

So glad to hear you and your family like it. I’m going to tweak the recipe again, this salt is causing such controversy! 😂 it’s a good problem to have 😊

This is helpful!! Thanks and so glad you liked it.

So glad you liked it!

Well, it isn’t for this comment! 😂 I assume you are talking about the repetitive nature of me replying “so glad you liked it!” to positive feedback? I respond to every single comment myself, personally, so I often save more customized responses for readers who have questions about the recipe so I can get them good answers. I do always appreciate every single positive comment, and read them all, but you gotta be efficient sometimes, you know? You took precious time out of your day to come to my website and personally comment on my words “so glad you liked it!” so this must be extremely important to you. I do truly hope this helped ease any worries or concerns you had about it! Have a great day.

Is that your only reply. Your glad they liked it?

So glad you liked it

So glad you liked it! I love potatoes as thickeners. Have you ever removed some, blended them up, then poured them back in?? I do that with my beef and lamb stew recipes. Highly recommend. Thanks for chiming in with these tips!

Michele, thanks so much for chiming in about this! I’ve edited the post to include two more sections: one about the history/origin of shrimp and grits, and another about how to lighten the recipe up by omitting the milk, cheese, and bacon (I also find that heavier foods like this can upset my stomach as well lately – which was not as much the case seven years ago when I wrote this post originally!). This was a fun bit of research, and this article which interviewed Michael Twitty on this very topic was full of good information. I always appreciate feedback like this and I am grateful to you for taking the time to leave this comment :-)

So glad you found it helpful :-)