Shrimp and Grits, Double Helix Wine & Whiskey Lounge

The traditional low-country dish gets a big-city treatment in the hands of chef Doug Vega. Three jumbo shrimp are sautéed with creole spices then smothered in house-made tomato gravy. Now ready for their close up, the beauties are served over stone-ground, hand-milled Anson Mills grits that have been doctored up with butter, cream and cheddar cheese. Don’t let the diminutive serving fool you—this shareable (or hog-able) small plate is all stick-to-your-ribs goodness.

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Mango-Chili Shake, KGB Burger

Dishing With Grace

Mango-Chili Shake, KGB Burger

By Grace Bascos

The Rock ’n’ Roll Chef, Kerry Simon, recently launched a burger and shake of the month special, and guests can enjoy these creations together for $18. There are a few days left in February for the chicken tandoori burger, bursting with Indian-influenced spices, but the standout of the pairing is the mango-chili shake, which plays into these South Asian flavors. The hand-dipped milkshake is made with fresh mango ice cream and sweet jalapeño syrup, topped with whipped cream and a candied jalapeño. Prepare for each sip to start out sweet and fruity and end with some nice heat.



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