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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