FROM THE MENU

Is there any chance of getting the recipe for Bon Ton’s Shrimp and Grits? On a recent visit, I was surprised not only to find the shrimp served with the head on in my bowl, but I was also delighted at how filling and delicious it was! Topped with a softly fried egg, the presentation was lovely, and I look forward to serving it to my more discerning guests. — Susan Dugan, Decatur

The Bon Ton folks were happy to share this recipe which is really New Orleans-style barbecue shrimp served on top of creamy grits. It’s just the right shrimp and grits for a Cajun-style restaurant. We cut down the pepper, salt and five-spice powder to about half what the restaurant specified in order to make a less spicy dish, but please double up if you’d like a more authentic experience.

The restaurant uses Coor’s Light for the light beer here and serves the dish with plenty of thick-sliced, buttered and toasted French bread for sopping up that delicious sauce. The recipe serves one. Just scale up as needed.

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of ” and the name of restaurant in the subject line.

Bon Ton’s Shrimp and Grits