The skies above Atlanta can’t seem to figure out what season it is lately, but the calendar does seem to indicate that it is indeed spring. I love spring in Atlanta, especially when it comes to dining outdoors. So when my friend Mike invited me over for shrimp and grits, inspired by a recent trip to Charleston, I thought about it and politely declined.


Yes. I hear you laughing. Of course, I said yes.


I love open kitchens in restaurants, and enjoyed watching Mike & Tami work in the kitchen, checking a recipe here, putting their own twist on it there.


The main dish was loosely based on the recipe by Emeril. My contribution were a couple of bottles of Mulderbosch Cabernet Sauvignon rosé from South Africa – perfect (in my humble opinion) for sipping. I found it locally at Green’s. Garam masala deviled eggs, a delicious salad and black eyed peas hummus rounded out the table.


So how did everything taste? Amazing of course. The grits were incredibly low fat with no cream at all. *cough* Yeah. The grits were creamy and the shrimp, plump and delicious and from Georgia. If you’d like to try your hand at it, the recipe can be found here. Tami’s hummus recipe is here.