As the weather turns cooler, I begin to look for foods that warm the body. Aki has converted me into a grits lover, and with that in mind, I began to look at grits a bit differently. Today, we made shrimp grits. The shrimp were ground in a meat grinder and then cooked and finely pulverized. We added the shrimp crumbs to a smooth corn base made with freeze-dried corn, milk, and cream. Together, the two bases unite in a grit-like fashion to form shrimp grits. We season the grits with a bit of hot sauce and some sliced scallions.
About the Author
