A soul-satisfying, single-skillet dish, chef Sean Brock has been making shrimp and grits since he was 18 years old. In South, Brock follows this classic recipe with a rendition he created for the first Husk menu: Shrimp and grits with roasted tomatoes, fennel and sausage. Turn the shrimp, add the mushrooms and scallions, and cook until the other side of the shrimp is lightly browned and the mushrooms and scallions begin to soften, about 2 minutes. Step 3Uncover the grits, add the bay leaf and cook over low heat, stirring often, until very soft and tender, about 1 hour. Taste the grits every 15 minutes or so to check their progress.

Source: National Post November 11, 2019 14:23 UTC