Last Tuesday night, before the Wednesday storms that knocked out power and before the sad, sad day this weekend when Cyprus was sent to her final rest, I returned to this enticing take on shrimp and grits from the Tupelo Honey Cafe. It depends on Creole seasoning and roasted red pepper strips for a great burst of flavor, and it fed our small crew more than sufficiently for a weeknight meal.
"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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