I dined recently at Southern Art at the InterContinental Buckhead hotel. I absolutely loved the shrimp and grits they serve. The chef had an interesting twist to an old favorite recipe. Any chance they'd share? — Joanne Cox, Monroe
Shrimp and grits is a favorite combination and there are dozens of ways to prepare the dish. The recipe served at Southern Art was created by founding chef Art Smith and would be surprisingly easy to recreate at home.
The restaurant may make shrimp stock from all the shrimp shells it accumulates and at home, you can do the same, or you can use lobster or clam base available in the soup aisle of your grocery store. The restaurant recommends a ratio of 1 teaspoon base to 3 cups water. You may also be able to find canned shrimp stock. Also at the restaurant, this is served garnished with fried okra chips — okra cut into matchstick size pieces and sautéed until crisp, then seasoned with salt and pepper.
From the menu of … Southern Art and Bourbon Bar, InterContinental Buckhead Atlanta, 3315 Peachtree Road NE, Atlanta. 404-946-9070. www.southernart.com
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.
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