Earlier this month, I wrote a column about a shrimp and grits dish that I loved while vacationing in Ocracoke. I had so many questions about the recipe that it taught me a lesson. I should never put a chefs recipe in the newspaper without testing it at home.
And so, Ive tweaked the recipe from Chef Doug Eifert of Dajio to make it work for home cooks. Thanks to all the readers whose questions made me take another look.
For a printable copy of the recipes, click the links: