Serious Eats: Talk
Shrimp and Grits - can I partially precook any part of the dish?
I've been assigned shrimp and grits as my contribution to a small plates Mardi Gras party on Saturday. I'd appreciate suggestions on how/how much to prepare at home, and then finish and plate at the party about 2 to 3 hours later. (I'm leaning toward tweaking a Tyler Florence recipe, but haven't committed yet.)