Paladar: Shrimp And Grits With A Latin Twist
As a foodie, it is not uncommon that some of the best discoveries are completely and totally random. One evening I found myself in Tyson’s Corner, Virginia and stumbled upon Paladar Latin Kitchen and Rum Bar. Curious palate in tow, I thought I’d explore a little. Good thing I did!
When exploring I go ALL IN. I tried a new restaurant, a new drink and an old favorite entrée with a new twist. I ordered a Watermelon Cilantro Mojito. It was made with St. Lucia Distilleries 3 year aged white rum, muddled lime, blended mango and cilantro, fresh mint, soda, and sugar with a piece of raw sugar cane for added flair. The cocktail was light, refreshing and blended perfectly.
I asked Kim—my amazing waitress—if she preferred the Plantain and Pumpkin Seed Crusted Tilapia or the Adobo Shrimp and Grits. Without hesitation, Kim said the shrimp and grits were her favorite item on the menu and that she’d eat it everyday if she weren’t watching her weight. Kim was so convincing, I went with the shrimp and grits. When the plate arrived it looked, smelled and tasted like something that was cooked in a grandmother’s kitchen. Paladar’s shrimp and grits is more like a stew with, “adobo-rubbed shrimp, chorizo sausage, and sofrito veggies over roasted corn grits.” The dish is bursting with flavor and so good you’ll be willing to do an extra day or two in the gym to indulge in this complete and total guilty pleasure. I’ve eaten my share of shrimp and grits from various establishments and the Tyson’s Corner Paladar easily has the best shrimp and grits I have ever tasted in my life! Abandon everything you think you know about shrimp and grits and get into southern comfort food done the Latin American way!
***My experience is with the Tyson’s Corner Paladar. Please be advised that restaurant franchises have different chefs and sometimes different menus. Your food experience may vary based on location.