Tonight was my take on shrimp & "grits", with an Alaskan spin. The shrimp were from a coworker who shrimps in Southeast with his dad. Sautéed with butter and oil and blackened seasoning. The "grits" are stone ground barley from Delta Junction, AK with some white cheddar mixed in. In the middle is fire roasted red bell pepper, garlic, and green onion. Garnished with Italian parsley(I'll use cilantro next time). Deglazed the cast iron skillet with some sauvignon blanc, and a little heavy cream for a pan sauce. For a yankee, I'd say it turned out pretty good. Had this dish for the first time last year at Gumbeaux's Restaurant in Douglasville, GA, and was hooked; have wanted to try making it at home ever since. For anyone in the Atlanta area, Gumbeaux's is off the charts!
