Shrimp with andouille & hominy grits from A New Turn in the South: Southern Flavors Reinvented for Your Kitchen by Hugh Acheson

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Notes about this recipe

  • chefmichael on July 22, 2018

    This is a really nice recipe. Prep can be made faster with jarred roasted red peppers and skip the tomato peeling (I did neither so prep was a bit lengthy). Grits instructions have you nurse them over a simmer for an hour which was a little tricky since they seemed to thicken up much faster even on low heat.

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