Cane River Country Shrimp @ Upperline
This is the Upperline's interpretation of shrimp and grits, created by its fourth chef, Ken Smith. It's pan-seared shrimp of substantial size placed atop a grits cake. That's flooded with a sauce that's essentially a thickened shrimp bisque. It's an outstanding example of the non-Cajun, non-Creole, but very much Louisianan cookery of the middle of the state, around Natchitoches.
