The Pride of Charleston, South Carolina

[anahata56]

I saw Tyler Florence make this on television this morning, and I have to say that the whole time I was watching, it was all I could do to keep from drooling in my lap.

This is one of my favorite southern recipes, because it's so simple, and yet the flavors are so incredibly BIG, and complex, and deep, and the mouthfeel is pure comfort. PURE

Comments

[lolleeroberts]

That does look wonderful but I think I'll have to pass for now. 3 cups of cream? Lordie.

The shrimp and sausage is a variation on a lot of etouffé recipes I've seen from Louisiana.

Odd, what has me salivating the most are the sugar snap peas. They are SO HARD to find here. I remember eating them in Pennsylvania back in 1996 with Charlie. We both fell in love with them.

[anahata56]

Just remember that this makes a LOT of grits--6 to 8 servings I would say.

I'm going to have to find some dry ice and send you some of the peas--I can even get them frozen here, and I always have a ton of them around because we like them so much.

[eri_chan]

Tyler Florence is my hero. His whole attitude of taking relatively common, everyday food and making it the best it can be goes right along with my general cooking philosophy - that good food doesn't have to be fancy or experimental, it can be something you've eaten all your life, just make it the ultimate :)

I haven't tried this recipe yet, but I'm dying to now. Oh how I love shrimp, sausage, and grits... and oh how I love southern cooking....