My column today was about the shrimp and grits from Dajio Restaurant on Ocracoke Island and the chef shared the recipe. (See recipe links at the bottom of my column.)
I also referenced Chapel Hill cookbook author Sheri Castle's shrimp and grits recipe, which has been my go-to shrimp and grits recipe for many years. I've had several requests today for Sheri's recipe so HERE is the link.
Andrea Weigl has been the food writer at The News & Observer since the summer of 2007. She has won a handful of awards from the Association of Food Journalists and the Society for Features Journalism. Her profile of chef Ashley Christensen titled "A Force of Nature" will be published in the sixth edition of "Cornbread Nation: The Best of Southern Food Writing." She is serving a three-year term on the James Beard Foundation book awards committee. Follow her on Twitter at @andreaweigl.
