3 Virginia chefs whip up 'shrimp of the dirt'

05/30/2013 | Bon Appétit online

After hearing tales about Southerners and ancient Greeks enjoying cicadas as a delicacy, writer Chris Dovi wanted to find out if the bug had really earned the title 'shrimp of the dirt.' Dovi gathered three Virginia chefs who showed him how to prepare traditional Southern-style cicada dishes such as cicada and monkfish sausage and cicadas and grits.

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