Last Friday night, as the cold rains of the day finally began to wrap up their nasty work, I served up the Tupelo Honey Cafe's take on shrimp and grits for supper for the three of us. I made my usual spot-on creamy Southern grits but then added in goat cheese and crushed basil. Atop it goes the Creole-spiced shrimp that's swimming in a shallow roasted red pepper sauce. It's kind of a simple meal to throw together but it packs a punch of flavor that delights the taste buds.
"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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