Last time I headed to Atlanta, the answer from my food buddies as to where I should eat was Scott Peacock’s Watershed.
First time down West Ponce De Leon, we drove right past the gas-station turned casual-with-personality restaurant. Once finally inside, the hostess greeted us as if we were guests in her home. Then, while we were trying to decide what to select, Chef Scott Peacock came by the table to welcome us and suggested he send out their Creamy Stone Ground Shrimp Grits with Pullman Plank.
The grits arrived as a spread for the accompanying thick piece of toasted bread. ‘Unusual way to serve grits,’ I thought, but we all dug in and marveled at the not-too-shrimpy, not-too-grits-y delicious flavor.
Scott explained how he processes into a paste shrimp that he’s cooked in butter, sherry, lemon and cayenne. He then adds a large dollop of the paste into the hot steamy grits.
If you’d like the real scoop on making this delicious southern dish, you’ll find a detailed recipe in Scott and the late Edna Lewis’s book, “The Gift of Southern Cooking.” And if you want to try the dish with a dash of Watershed’s Southern hospitality, go to 406 West Ponce De Leon Ave., Decatur, GA. (404.378.4900) www.watershedrestaurant.com
boring
What did you think was boring? I thought it was delicious!