The noontime meal for me on the first day of December required reaching back almost four years into the archives and coming out with shrimp and grits, Tupelo Honey Cafe-style, with roasted red peppers and a nice buttery sauce instead of a heavy cream one. I served it over Louisville-ground yellow grits, also heavy on the butter, and it was quite a delicious lunch.
"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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