Tag: shrimp

At the end of last February, Jamal's Buffalo Wings quietly closed after a 23-year run. Now, Jamal Watkins hopes to open a new, full-service version of his wing restaurant in time for the opening of Mercedes-Benz Stadium.

There’s something satisfying about eating shrimp and grits (make that blackened shrimp with cheese grits and bacon) with a fleet of shrimp boats docked right outside the window.

Located on a dock, it offers live music (rock to reggae), a big deck, and what qualifies as a deal in these parts: two pitchers of beer and a pound of fresh shrimp for $31.

Born in the heart of rich rice country some 300 years ago, red rice remains a much-loved Savannah standard to this day.  Simple as it appears, achieving the proper texture–neither gummy nor too dry–can be tricky. Long-grain rice is essential, as each grain should absorb the flavor-packed liquid while holding its shape. It can be cooked on the stovetop or, like this one, baked in the oven. I followed the method in Miriam Rubin’s wonderful little book, Tomatoes, from UNC Press’s Savor the South series, with great success. I especially like her suggestion of adding toasted pecans. Wanting to make this a hearty entrée, I went a step further and added shrimp. Once you master the basic method, you can take this classic in all sorts of directions. – Susan Puckett

Joe Truex, the executive chef at Watershed on Peachtree, hails from Mansura, Louisiana—the heart of food-obsessed, French-speaking Cajun country. The youngest of seven kids in a Catholic family, Truex was weaned on crawfish bisque, coush-coush, and gumbo served alongside a baked sweet potato.

In the sleepy little town of Leland, Mississippi, deep in the Delta, chef Will Gault celebrates the best of seasonal local flavors at Vince’s, a stylishly refurbished old restaurant near a small blues museum in the business district.

From The Food of Morocco by Paula Wolfert. This shellfish couscous, a specialty of the southern coastal city of Essaouira, consists of a mound of golden corn couscous in the center of a huge platter surrounded with distinct piles of garnishes including luscious, raisin-rich caramelized onions, tender and sweet fleshed charmoula-soaked shrimps, fast-cooked opened mussels still in their shells, and baby glazed turnips tangled up with their leafy greens.

With Georgia ancestry that dates back to the 1700s, cookbook author and culinary entrepreneur Virginia Willis credits her predecessors with teaching her the proper way to bake a peach cobbler and simmer a pot of Brunswick stew.