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The Flying Biscuit Cafe's Shrimp and Grits

By Oven Love
(5.00/5 - 8 votes)

Yesterday marked my third trip into Atlanta for some good local (sort-of) eats.  My first trip was to The Varsity, an Atlanta institution and a must-eat for any visitor.  The second trip was to Fox Brothers BBQ, hailed one of the best barbecue joints in the city.  My third stop was at The Flying Biscuit Cafe with my girl Jess.  She was raving about it, and I had to see what this place was all about.

The Flying Biscuit isn't strictly an Atlanta thing (there are 10+ locations, with a few in Florida and North Carolina), but it is a southern thing.  I'd not heard of the place before Jess suggested that we go.  The FBC we ate at was a teeny tiny spot, but what it lacked in extra space, it made up for in charm and delicious food.  Jess went with her favorite, the (simply-stated) "Pasta, Sausage and Eggs."  It came along with an amazing biscuit (better be if they're named for them, right?) and potatoes that were just right.  I had a taste of the scramble and it was really yummy.  Jess and I are both hoping to recreate it at home.

For my dish, I picked the Flyin' Shrimp and Grits.  I couldn't resist!  Hubs is not a grits person, nor a shrimp person, really, so it was a real treat for me to have this dish.  The FBC executed it perfectly- well-seasoned and well-cooked shrimp atop creamy, cheesy grits.  I loved the savory tomato sauce that came along as well.  

As luck would have it, The Flying Biscuit has its very own cookbook.  I snuck a little peek inside and found that my shrimp and grits were included in the recipes!  I am pretty pumped about this and will probably be making this for myself the next time the hubs is TDY (that's military speak for a "business trip") and I'm cooking for one.  I've copied the recipe below for you so you can cook some of this Southern goodness along with me.

I've been pleasantly surprised with all of the Atlanta restaurants that I've tried so far.  I hope the trend continues!  Has anyone ever been visited or lived in Atlanta that can give me a few more suggestions on where to eat next?

Flyin' Shrimp and Grits
from The Flying Biscuit Cafe Cookbook by Delia Champion

1 tablespoon 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 teaspoon Tabasco sauce
1/4 teaspoon Worcestershire sauce
1/4 cup diced roasted peppers
1/4 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
1/4 cup fresh basil, chiffonade
1/4 teaspoon black pepper
salt to taste
2 pounds shrimp, peeled and de-veined, tails left on
Creamy, Dreamy Southern Style Grits*

Heat olive oil in a deep saute pan over medium heat.  Add garlic, onion, celery and carrots and cook until tender.  Add tomatoes, Tabasco, Worcestershire, roasted red peppers, paprika, red pepper flakes, basil, black pepper and salt.  Stir to incorporate spices and simmer 20 to 30 minutes.

Add shrimp and continue to cook over medium heat, about 4 minutes, until shrimp are pink and the tails curl.  Do not leave the shrimps' side as they are best if they are not over cooked!  Ladle over Creamy, Dreamy Southern Style Grits.

*Creamy Dreamy Southern Style Grits
from The Flying Biscuit Cafe Cookbook by Delia Champion

6 cups water
2 cups half-and-half
3 teaspoons kosher salt
ΒΌ teaspoon white pepper
2 cups quick grits
1 cup grated white cheddar cheese
4 tablespoons unsalted butter, cubed

In a saucepan, combine water, half-and-half, salt and white pepper and bring to a boil. Slowly pour grits into boiling water while whisking the entire time. (Watch out for splattering; mixture is very hot.) Reduce to low heat and continue to whisk often, until thick and completely smooth, about 10 minutes.

Add cheese and stir gently until cheese melts. Whisk again to combine. Turn heat off and allow grits to rest 5 minutes. Add butter and stir until completely smooth, silky and shiny.

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By Oven Love (Visit website)

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