Shrimp and grits, cheese, bacon

1/4 cup corn kernels.

Originally 3/4 cup water. It kept taking up more water in 1/4 increments up to 1+1/2 cup. I think because I ground them so finely. This is the most water that I've seen cornmeal absorb. 

The heat of the cooked grits denatures the shrimp.

We food stylist types prefer photos like this ↑.

While we food critic types prefer plates such as this ↓.

The crunchy Romain adds a very nice textural contrast plus a bit of relief from the heat. The vegetables are a lot more refreshing than they are without contrast.