Shrimp and Grits Takes Trip Through a Texas Deep Fryer

steevithak

steevithak

When the State Fair of Texas starts this Sunday, the long list of deep-fried concessions will include a lowcountry dish making its Dallas debut.

Allan Weiss of Weiss Enterprises worked with a consulting company to develop deep-fried shrimp and grits, which the fair’s publicity department describes as “homemade grits…made with a blend of fresh herbs, cheese, and Cajun shrimp, coated in a secret batter and deep fried.”

“As far as shrimp and grits go, I like the way it tastes and so forth,” says Weiss, who could only spare a minute of phone time in the week leading up to the fair, the largest annual exposition in North America. Continue reading