One of the cooler things happening in the local foodshed movement is that NY State now offers the opportunity to buy grains locally. Jimmy’s No. 43 has been buying many of its grains (not to mention beans for our winter cassoulet dishes) from Cayuga Pure Organics in Brooktondale, NY.
Hence, our Dish of the Week: Shrimp and Grits, shrimp cooked in garlic with bacon, scallions and fresh red pepper and served alongside Cayuga’s organic polenta grind. The recipe is inspired by friend of Jimmy’s No. 43, “Hoppin’” John Taylor from Charleston. The southern influence is evident in the rich flavors this dish offers.
Be sure to stop in this week and pair our Dish of the Week with your favorite beer (we recommend an IPA, but any hop brew suits this dish well).