I can’t remember the restaurant where I first ate shrimp and grits, but I do remember the dish itself: the shrimp were in a light, spicy, tomato-based gravy with smoked ham. Turns out the tomato-based business was mildly scandalous, but that’s exactly how I learned to like it and I’ve made the dish below ever since.
Rarely seen outside of Gulf Coast seafood restaurants, Snapper Veracruz is an easy and beautiful dish to make at home.
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