Shrimp And Grits @ Atchafalaya
Shrimp and grits (that's the name of the dish, not two separate things) came out of the Carolinas, but when the dish arrived here it immediately achieved heights never before seen in the Low Country. Most of the distinction came through the sauce, which in New Orleans had a way of moving in the direction of barbecue shrimp. better yet, many restaurants have become accustomed to using firmer, tastier stone-ground grits for all grits dishes. The pinnacle achieved by all this climbing is Atchafalaya's rendering of the shrimp and grits, the best in town. It's as good as an appetizer as it is an entree. [caption id="attachment_37917" align="alignnone" width="400"]
Atchafalaya, home of the city's best shrimp and grits. [/caption]
