Thursday, December 23, 2010

Shrimp and Grits -- the gold standard
The late, great Southern chef Bill Neal perfected shrimp and grits at his wonderful Chapel Hill restaurant, CROOK'S CORNER (which by the way is still going strong and serving marvelous food many years after Neal's death).

His recipe has wide currency in many Southern kitchens. Last week I had some in Raleigh at a restaurant called NoFo, the result of which is pictured above.

Click here for the recipe, should you care to try this at home. Beware, though, it's not exactly health food.

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