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Grits cakes make crispy cushion for spicy shrimp

Tribune News Service photo

Grits are formed into cakes, then crisped in a skillet to serve as a bed for a savory mix of ham, shrimp and corn. (Joan Moarvek/food styling) (Abel Uribe/Chicago Tribune/TNS)

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    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
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