Felicity Cloake’s Shrimp and Grits – Design*Sponge
When I met brilliant British food writer and cookbook author Felicity Cloake earlier this year, she was just returning from a barbecue trip to the United States. I was genuinely impressed that she had embraced one of the cornerstones of American cuisine. In her gorgeous (Nigella Lawson-approved!) new cookbook, The A-Z of Eating: A Flavour Map for the Adventurous Cook, she revisits another classic American dish from the south, Shrimp and Grits with Bacon and Parmesan. In a small and delicious deviation from the dish’s American origins, Felicity uses Parmesan cheese in her recipe, earning it a spot in the savory Umami chapter of the book. How do you boost the taste of your shrimp and grits? Let us know! —Kristina
To report this post you need to login first.