If you haven’t grabbed a copy of the newest cookbook from Chef Carla Hall, I highly recommend it. This Sea Island Shrimp and Grits from page 230 of Carla Hall’s Soul Food is worth the 40 minutes of stirring the grits to perfection.
I had the honor of working with Carla and getting to know her a bit after her time on Top Chef. I have followed her career and love her infectious spirit and the fountain of knowledge she brings to everyday cooking. She taught me that the top of bell peppers shouldn’t go to waste. “That’s your bonus,” she told me while we were in a prep kitchen preparing for a cooking demonstration.
Having spent a few years in South Louisiana myself, this Shrimp and Grits recipe was a reminder of the beauty of cooking that is the standard for that part of the country. Not everything has to be overdone with butter (though I don’t hate that, either) to be packed with flavors that take you back to the Bayou or a Sunday supper table.
I hope to make my way through all of the vegetarian- and pescatarian-friendly recipes in Carla Hall’s Soul Food, because I know the recipes are approachable and rich with flavor.