Smoked Spanish paprika, La Vera Pimenton, is a very good thing and should be part of every gourmand’s cooking arsenal. It is uniquely smokey with a subtle spiciness. Great with eggplant and zucchini. As a change of pace, it can be dusted over softly scrambled eggs. HG likes to do a quick stir fry of shrimp in oil and garlic dusted with a liberal dose of this magic ingredient. A great appetizer. Equally good over buttery grits.
Shrimp and grits is an HG favorite. Check Google. You’ll find some good recipes for this Southern dish by Bobby Flay among others. Best shrimps and grits ever were served with Tasso Ham at Soul Kitchen, a funky restaurant in Chicago’s Wicker Park neighborhood. Alas, the place is now closed.
