I’ve been spending a lot of time with the Deen family these days (and believe me when I tell you, they’re the loveliest people). Between working on Bobby’s hit show Not My Mama’s Meals, helping the brothers out with an awesome Thanksgiving special, and now just getting back home from taping the newest season of Paula’s Best Dishes, Savannah is starting to feel like a second home.
Obviously the South is known for its hospitality, scenery and delicious “low country” cookin’. That’s why, without fail, I seek out a plate of shrimp & grits every time I head down there. It’s such a comforting, delicious reminder of the fact that I’m in a place completely different from my home in New York’s Hudson Valley.
As Bobby, Jamie, and Paula have all been working to better their diets these days, I’ve picked up a few of their pointers about how to enjoy Southern food while not letting it feel like I’ve got a brick in my stomach after eating. Keep these “Savannah Shrimp & Grits” light and satisfying by adding in lots of herbs — here I’m using tarragon — and some acid, like lemon juice. That’ll bolster flavor, keep down fat and make you feel like you’re sitting under the mossy trees of one of Savannah’s bucolic town squares.