hugeinjapan:

Dinner Tonight:

New Orleans Barbecued Shrimp, Deep Fried Cheese Grits, Rosemary Cream

Esther asked me once how you fry a grit. It’s pretty easy and a great way to use up leftover grits from this recipe. Just bread them up, give them a couple of minutes in the fryer, and they’re ready to soak up the rosemary cream, which starts with a stick of butter, garlic, the aforementioned herb, a bunch of cayenne and an Abita Amber. A little bit of cream rounds the whole thing out.

There is absolutely nothing healthy about any of this. That’s the point, I guess.