This Week the Chef's Feature is Mexican Shrimp & Grits. Our Phillip likes to create fusions and twists with his dishes and this one is no exception. It features Tajin seared tail on shrimp over house made blue corn grits drowned in his savory tomato gravy. Finished with a sour cream drizzle, green chile bell pepper pico, and queso fresco. What would you call it Mexi-Southern? This hearty dish is great for the colder weather and is also Lenten friendly.
