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Screen Door, on NE Burnside in Portland serves up a northwest take on traditional Southern home cooking
There are some regions of the country whose food style cry out to the soul, and Southern cooking is one which enjoys wide appeal. For a long time friends had been telling me I needed to try the food at NE Portland's Screen Door, and Carrie and I finally had the opportunity the other night to stop in.
Read moreCarrie took a trip to South Carolina a few months ago, and brought me back a large bag of stone ground grits, a food I love but is impossible to find in Oregon where we live. When we were looking for something to make for dinner the other night she found this recipe. Most traditional shrimp and grits recipes include a spicy andouille sausage, so this was a surprisingly lighter alternative with bacon instead.
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I love cajun food, but have been afraid to mess with perfection to try and stay gluten-free. Most cajun recipes call for a flour rue, even something as seemingly simple as shrimp and grits. Tonight I decided to try it, using rice flour in place of wheat flour. Those of you with dairy issues can also use your favorite milk substitute without worry here (although use plain, not vanilla!).
The spice of Old Bay really spices up the shrimp, and hence the entire dish here. Add to that the flovor profile of the sausage and you have a nice solid meal. As with all cajun food, use Tabasco to taste. I leave it out of my recipes as it is really a personal preference.
The recipe is posted here. Enjoy, and let me know what you think!
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