Friday, April 27, 2012

Shrimp with Parmigiano Reggiano Grits & Tomatoes - Virginia Willis


One can never, ever go wrong when combining the creamy goodness of southern grits with plump and juicy shrimp.  Seriously...It just might be one of the greatest food combinations there is.  I've blogged about Shrimp & Grits before HERE.  Brad is crazy about the dish, so I'm always on the look-out for new versions to try.  When I came across this recipe by the lovely and talented Virginia Willis, I immediately put it on my "To-Make" list.

I had the pleasure of meeting and spending some time with Virginia at Food Blog South in January of this year.  What an amazing lady!  Her recipe for Shrimp & Grits is quite superb and is a decidedly dressed up version of the classic dish.  She kicks things up a notch with fresh herbs, whole tomatoes and Parmigiano Reggiano cheese.   She's also lightened the dish with the help of low fat milk and olive oil instead of cream and butter.

Perfection on a plate.

And guess what - Virginia prepared this dish in a demo at the Paris Cookbook Fair earlier this year.  That's right - Shrimp & Grits in Paris.  Yes, Please!!!

Want the recipe?  You can find it HERE over on Virginia's blog.

Or, better yet...Buy the cookbook!
Bon App├ętit, Y’all: Recipes and Stories from Three Generations of Southern Cooking by Virginia Willis


Bon Appetit, my friends! 








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