This was my favourite dish from my recent trip to South Carolina & Georgia – I even brought back a 10lb bag of stone-ground Carolina white grits to share with y’all.
Tender pink shrimp sauteed with peppers, onion, parsley & Old Bay seasoning, over creamy soft white corn grits, with bacon gravy and a side of braised collard greens. (#GF)
#Vegan option: sauteed tofu w/ creamy mushroom gravy, with grits & collards.
Hot apple cider, fresh soup & just-baked pie also on offer.
Len Senater is the founder and proprietor of The Depanneur, who happily cooks for his friends and neighbours every Tuesday night.