Monday, May 13, 2013

Shrimp & Grits: One name several identities

Shrimp & Grits at Drago's in Greater New Orleans.

The Food Network version features lemon-
pepper shrimp.
Whether in a fine New Orleans restaurant, a cool trendy sports bar or my own kitchen, my favorite dish is Shrimp and Grits. Diversity and presence of culture are two hallmarks of Louisiana cuisine. This dish is the diva of diversity because it can be breakfast, brunch, lunch or dinner, but it also can be a different animal on each plating. When I ordered it in a Baton Rouge surfer bar, it was a dangerous, spicy journey, but in my own kitchen it's a creamy, hearty comfort food highlighting everything but spicy heat.

At home, I often take the opportunity to add vegetables like sautéed spinach.

1 comment:


Hmmmm yummy