From Food Republic: Bryan Voltaggio of Volt in Frederick, Maryland brings a tasty twist to Southern shrimp and grits. Chef Voltaggio leaves the cheese and butter in the dairy aisle—using coconut oil to cook the grits and shellfish and coconut milk to flavor and thicken the grits. Give the technique a try and share your results!
Many thanks and credit to Food Republic, Bryan Voltaggio, and everyone else involved in the making of this video. Please share the Midnight Snack with your friends and start cooking!