Mike Seely, the chef of Bayberry Garden in Providence, R.I., likes his guests to eat with their hands, which is one reason that he serves head-on shrimp for this local interpretation of shrimp & grits.
Instead of grits he makes a local specialty, Johnny Cakes, which is a type of corn cake that Seely makes with sorghum, keeping them gluten-free.
He pan-sears the cakes with grilled onion and then adds house-made Chouriço — a type of Portuguese sausage that’s popular in Providence — renders it with the onions and then adds the shrimp, garlic and fava beans, finishing it with butter and lemon juice. He garnishes the dish with lightly dressed herbs such as parsley and chives.
Price: $25 as an appetizer for two people
Mike Seely, the chef of Bayberry Garden in Providence, R.I., likes his guests to eat with his hands, which is one reason that he serves head-on shrimp for this local interpretation of shrimp & grits.
Instead of grits he makes a local specialty, Johnny Cakes, which is a type of corn cake that Seely makes with sorghum, keeping them gluten-free.
He pan-sears the cakes with grilled onion and then adds house-made Chouriço — a type of Portuguese sausage that’s popular in Providence — renders it with the onions and then adds the shrimp, garlic and fava beans, finishing it with butter and lemon juice.
Price: $25 as an appetizer for two people