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Wednesday, August 16, 2006
Who makes the best shrimp and grits?
The Atlanta Journal-Constitution
Shrimp and grits has grown from a regional favorite to a national treasure, one that some of the country’s best chefs have put their spin on. But despite chefs like Chicago’s Charlie Trotter serving grits (with wild mushrooms), the Southern staple still carries a certain image, one that’s not helped by a just-wrapped Quaker promotion that offered $3 back with the purchase of instant grits and a “Dukes of Hazzard” DVD. Does that image affect whether you order grits in a restaurant? Where have you found the best shrimp and grits? If you cook them at home, what do you put in them? Bacon, cheese, tomatoes or garlic? Or is there another “must-have” ingredient?
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