Shrimp and Grits with Succotash
Chef Norman's Shrimp and Grits with Succotash is as pleasing to the palate as it is appealing to the eye – no surprise that it's a real hit on the Florida panhandle. I agree with John, who says that Shrimp and Grits with Succotash "is well suited for home cooks and the ingredients are fairly flexible. The tasso ham can be substituted with any spicy sausage such as andouille. Any type of tomatoes and any type of beans can be used." John insists on using stone-ground grits because they have "the flavor and aroma of fresh corn."
Recipe by Oxmoor House October 2009
