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Bon Appétit

Shrimp and Grits With Fennel Potlikker

5.0

(1)

Shrimp and grits made with fennel potlikker
Photograph by Emma Fishman, food styling by Micah Morton, prop styling by Stephanie Yeh

For an herbaceous take on Southern shrimp and grits, chef Carla Hall cooks grits in her fragrant Fennel Potlikker. By giving the grits a good rinse, bringing them up to a boil from cold, and cooking them slowly and with frequent stirring, Hall ensures maximum creaminess without any dairy. The dish is rounded out with tomatoey shrimp and fresh fennel fronds. Making the Fennel Potlikker is a crucial first step here, so be sure to read through that recipe first.

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