This fantastic recipe, courtesy of my sister Allison in Indiana, and drawn from the Tupelo Honey Cafe cookbook she gave me, was yet again awesome.
The shrimp and roasted red pepper sauce are fantastic, prepared as directed from the THC cookbook. But it also helps that the Luquire stone ground grits are pretty amazing too. I saved out a portion of them to have as a snack the following day.
"Shrimp and Goat Cheese Grits with Roasted Red Pepper Sauce," in Tupelo Honey Cafe: Spirited Recipes from Asheville's New South Kitchen, by Elizabeth Sims with Chef Brian Sonoskus. Kansas City: Andrews McMeel Publishing, LLC (2011), p. 100-101, 179.
Luquire Family Stone Ground Grits, milled in Greenwood, SC, which is where my father was when he died in 1981, interestingly enough.
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