By themselves, grits don't have much taste. It's all in what you put on them. At Bistro Catron (17754 Katy Fwy., 281-398-4070), Chef Justin Strang wields his South Carolina magic to make his Shrimp and Grits ($14) — coarsely ground grits redolent with truffles as well as the sherry-cream sauce covering the six large, sautéed shrimp. Grilled asparagus spears accompany the dish, which may have originated in South Carolina, but thanks to Chef Strang, is a Houston favorite.
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