Dear SOS: We ate at Bar/Kitchen on Flower Street in L.A. after a theater matinee. Plenty of great dishes, but the shrimp and grits was amazing -- shrimp laid on top of grits that must have been flavored with a shrimp stock and speckled with the addition of crispy bits of chorizo sausage. Could you please ask them for the recipe?
Dear Janet: It doesn’t get much simpler than shrimp and grits, but Bar/Kitchen at the O Hotel takes this classic comfort food to new heights, with large Mexican shrimp cooked in a rich, creamy sauce spiced with minced Spanish Bilbao chorizo and a helping of Sriracha hot sauce. Spooned atop cheesy stone-ground grits, it’s heaven on a plate.