Okay all you afraidie-cats (a.k.a Northerners) it’s time to break out of your mashed potato doldrums and add some smooth, decadent, Low Country Shrimp and Grits to the menu. Break away from the stodgy mashed potato routine, move past polenta and learn to savor the creamy goodness of southern grits. I promise you, you’ll be licking these creamy grits right off the plate!
I’m just back from a wonderful stay at the historic King and Prince Beach and Golf Resort on St. Simons Island in Georgia, where Executive Chef, Jason Brumfiel cooked up some absolutely delicious Low Country Shrimp and Grits for our group of visiting Journalists. Chef Jason whipped up this yummy dish right in front of us with nothing more than a pot and fry pan. He’s been gracious enough to share his coveted recipe.
Georgia Low Country Shrimp & Grits
1 Pint Quaker Instant Grits
1 Pint Heavy Cream
1 Quart Water
1/2 lbs Unsalted Butter
Salt to taste
2 lbs Chorizo or Andouille or smoked sausage
1 lb White Corn (roasted)
1 Vidalia Onion (chopped)
1 Green Pepper (diced)
1 Red Pepper (diced)
1 Pint Smoked Cheddar Cheese (shredded)
1 Cup Fresh Cilantro, Flat Leaf Parsley and Chives (mixed and chopped)
5-6 lbs Wild Shrimp (peeled and deveined) 16-20/lb if possible
1 Pint Creme Fraiche
2 Bundles Green Onion (chopped)
1. In a 4-quart sauce pot, place the Cream, Water, Butter and Salt (keep in mind cheese and sauce added later will make dish saltier) and bring to boil.
2. When liquid comes to boil, stir in Grits and whisk until starting to thicken. Turn off heat, cover with lid and let set about 20 minutes.
3. While the Grits are blooming, saute the Chorizo, Onions, Peppers & Roasted Corn until nice and colored. Then, fold that mixture along with the Chopped Herb Mix and Smoked Cheddar, then put in a warm area before serving. If grits have become a little stiff, just add a little more cream, gently heat over the stove top and whisk.
4. In a saute pan, heat a little oil to smoking hot. Season shrimp and saute on high for about 1 minute on each side, then add just a little white wine or shrimp stock or even just a little more butter to the pan and let rest in pan while plating grits. Top grits with shrimp, add a dollop of creme fraiche and garnish with green onions.
Serves a crowd
For me….. I’d be just as happy with the grits and a heap of those sweat Georgia shrimp on top!
Y’all Enjoy! And be sure to read our review of the many charms of St. Simons Island and the King and Prince Beach Resort.