The Flying Biscuit Cafe
Multiple locations, based in Atlanta
Satisfy post-holiday cravings for simpler food with a Southern classic of shrimp and grits. The Flying Biscuit Cafe grates sharp white cheddar cheese into grits to produce a creamy, silky texture, then layers it with shrimp that’s cooked in a variety of spices and seasonings, including Worcestershire and hot sauce.
6 cups water
2 cups half-and-half
Salt, to taste
1/4 tsp. white pepper
2 cups quick-cooking grits
1/2 cup grated sharp white cheddar cheese
4 tbsp. cubed unsalted butter
1 tbsp. olive oil
2 cloves garlic, minced
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
1 can (14.5 oz.) diced tomatoes
1/2 tsp. hot pepper sauce
1/4 tsp. Worcestershire sauce
1/4 cup diced roasted red peppers
1/4 tsp. paprika
1/4 tsp. crushed red pepper flakes
1/4 cup basil chiffonade
1/4 tsp. ground black pepper
Salt, to taste
2 lb. shrimp, peeled and deveined, tails left on
1. For grits: In medium saucepan, combine water, half-and-half, salt and white pepper; bring to a boil. Slowly pour grits into boiling water while whisking entire time to prevent bottom from scorching. Reduce heat to low, cook, continuing to whisk often, until thick and completely smooth, about 10 minutes.
2. Whisk in cheddar cheese until melted. Whisk again to combine. Turn heat off and allow grits to rest for 5 minutes. Add butter and stir until completely smooth and silky.
3. For shrimp: In deep saute pan, heat olive oil over medium heat. Add garlic, onion, celery and carrots and cook until tender. Add tomatoes, hot pepper sauce, Worcestershire, roasted red peppers, paprika, crushed red pepper flakes, basil, black pepper and salt. Stir to incorporate spices and simmer 20 minutes.
4. Add shrimp and continue to cook over medium-low heat about 4 minutes, until shrimp are pink and tails curl. Do not leave shrimp unattended so as not overcook. Ladle shrimp over creamy grits.