Shrimp and Grits with Mustard Seed Chowchow

.IsaacToups uses fresh-milled grits for his epic shrimp and grits at toupssouth, which gives the dish a buttered popcorn flavor and gorgeous color:

At Bellegarde Bakery in New Orleans, baker Graison Gill is part of a generation of renegade bakers who are eschewing industrially ground white flour in favor of grinding their own flours from crops like red Ruby Lee wheat and heirloom corn. “White flour is a corpse,” says Gill. “It’s a dead, shelf-stable product. Freshly stone-milled flour is a living ingredient, full of flavor, texture, aroma, nutrition, and nuance.

. New Orleans–based chef Isaac Toups loves Bellegarde grits for their creamy texture and buttered popcorn flavor. Chowchow can be made up to a week in advance and is delicious with grilled meats or other rich dishes.4 cups whole milk3 1/4 teaspoons kosher salt, divided1 medium-size green tomato, cut into 1/2-inch piecesHow to Make ItPreheat oven to 200°F. Toss together shrimp and Cajun seasoning in a medium bowl. Cover; refrigerate until ready to use.

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