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

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