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The shrimp and grits in front of me at Creolina's Dixie Takeout in Davie fill the entire white, oval plate. There are almost two dozen plump shrimp bathing in a pool of pink tasso cream sauce so abundant that it's managed to spread underneath the dish of collard greens on the side. At its center is a "cake" of fried grits that looks like a massive cut of filet mignon, three inches wide and nearly that tall.
I crack open the crusted tower like a crème brulee, and gobs of Monterey jack cheese and buttered grits ooze onto the plate. Despite my best efforts to sop up the cayenne-speckled cream sauce with the crunchy/gooey grits and bites of plush shrimp, I can get through only half of it. The sweet young waitress sees me struggling from across the small, yellow dining room lined with ragtime posters and New Orleans memorabilia and offers to box up the rest. When she comes back, she suggests I try a piece of Creolina's famous bread pudding. But I'm way too full to give it an honest attempt.
"Next time you come in, you'll have to try the bread pudding," she says to me assuredly. "It's worth it."
Want more? Read all about Creolina's when Dish debuts tomorrow.