Sunday, April 2, 2017

Meal No. 1789: Shrimp and Goat Cheese Grits

My cousins Marilyn and Earl came over last Thursday night for a long overdue visit. It was great to see them and to have time to catch up. We all live here in the Winston-Salem/Lewisville area but it'd been over two years since their last visit, which makes me feel pretty horrible. On the supper table that night was the Tupelo Honey Cafe's version of shrimp and grits, with a roasted red pepper sauce.  The bowls were all clean by meal's end.

"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.

Guidance for making the creamy grits: Luquire Family Stone Ground Grits, milled in Greenwood, SC.

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