We cook with a chef from Sobys as we look ahead to Euphoria Greenville.
Chef Shaun Garcia
INGREDIENTS: 2 to 3 slices Caw Caw Creek Bacon Diced Anson Mills Grits, for 4 to 6 people 1 to 1 1/2 pounds cleaned and peeled shrimp 1 small onion, finely minced 1 red pepper, finely minced
2 cups diced tomatoes salt and pepper to taste ½ cup cream
PREPARATION: Cook off Bacon and set aside save ¼ of the bacon fat, add onion peppers and stat sautéing, add shrimp and tomatoes, finish with cream and bacon serve over grits.
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EUPHORIA GREENVILLE
