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This dish is savory and decadent
Photo courtesy Intercontinental Buckhead
This recipe comes from chef Art Smith's Atlanta restaurant, Southern Art. Featuring plenty of butter, chopped sausage, and scallions amongst the grits and shrimp, this savory dish is an update on a classic Southern staple.
- 3 Pounds fresh wild shrimp, heads on
- 1 Cup stone-ground grits
- 3 Tablespoons Vermont butter
- 2 Cups shredded, aged Cheddar cheese
- 2 Andouille sausages, sliced
- 2 Tablespoons chopped parsley
- 1 Cup sliced scallions
- 1 clove garlic, chopped
- Salt and pepper, to taste
Calories Per Serving814
Folate equivalent (total)202µg51%
One Pan Shrimp and Grits
A twist on a classic, this easy Shrimp and Grits recipe is made in one pan but still with plenty of flavor and lots of cheese in the grits. Shrimp are fast to cook and they’ll bake up beautifully in a hot oven when nestled into the grits.
If you’ve been around these parts long enough you’ll know that I’m truly in love with breakfast. And truth be told, I love it even more when I’m eating for other meals. Like those gratin potatoes with spinach, kale, and a runny poached egg?
That was my lunch one day over holiday break. It was spectacular! Well this shrimp and grits dish rates right up there.
Lawd knows I’m not from the South but my great pal Josie sure is and she knows her grits. Creamy, cheesy, stick-to-your-ribs sort of good grits. Add some shrimp to a hot pan of grits and you’ve got a perfect pair.
And speaking of Josie, she’s having herself a perfect pair this week…in the form of twin boys! Josie and Joey are adding 2 more to their family and I knew this shrimp and grits dish would be an amazing way to help celebrate a little surprise shower a few of us decided to have for her.
Josie loves breakfast just as much as I do and I know that she’s all over shrimp and grits.
Being the Yankee that I am, I think this meal really does Southern comfort food justice, especially since I used the stone-ground white cornmeal Josie brought me from Atlanta in October. I know she would love these cheese grits as much as Kyle and I did.
Southern Culinary Traditions: Shrimp and Grits
A week or so ago, I packed a bag, grabbed my camera and laptop, and climbed in a car with my good friend, Rachel. We drove five hours south of Atlanta to St. Simons Island, Georgia for three nights and two days at the King and Prince Beach and Golf Resort. Rachel and I have traveled together many times over the years, and I can honestly say this was one of the best trips we’ve ever taken.
The historic building at The King and Prince Beach and Golf Resort
It was a bit of a working vacation, as we had both been invited to attend a media trip focusing on the resort and their efforts to incorporate local and regional cuisine into their dining experiences. I was very impressed by the fact that, even though the trip was sponsored by the King and Prince, we were exposed to a myriad of local vendors, growers, producers and attractions. It really felt like an educational opportunity, and in that sense it was an extremely enriching experience. This is the first in a series of posts focusing on what I learned over the course of three days.
The view from my room at The King and Prince Beach and Golf Resort
The King and Prince is a historic hotel, opened in 1935 as a seaside dance club. It has seen many iterations over the years, including serving as a naval coast-watching and training facility during World War II. In its current state, it is an elegant resort with multiple dining options, five swimming pools and it boasts the distinction of being the only beach-front hotel in St. Simons Island.
The rooms are spacious and comfortably appointed. Each room has a Keurig coffee maker, mini-refrigerator, free wi-fi, flat screen television and either one king or two queen beds. My room had a small balcony overlooking the pool and the beach and ocean beyond. There are a number of premium rooms available, as well as villas and resort residences.
When we arrived at the resort on Sunday, we were greeted by a light-filled lobby, a friendly reception agent and the hotel’s publicist, Leigh Cort. We had time that afternoon to get settled in our rooms and then it was off on the Lighthouse Trolley for an excursion to the old Coast Guard Station and Maritime Museum. St. Simons Island has a storied past spanning the prehistoric and historic eras and rife with interesting tidbits related to Native Americans, Spanish explorers, Revolutionary war battles, rice and cotton plantations, Gullah Geechee culture, and German U-boats. The Coastal Georgia Historical Society offers a number of different programs related to the history and culture of St. Simons.
Cheeses from Flat Creek Lodge, Georgia pecans, Savannah Bee Company Honey
Upon our return to the hotel, we were treated to cocktails courtesy of 13th Colony Distillery, and an assortment of cheeses from Flat Creek Lodge Dairy. The hotel’s Director of Food and Beverage, Vinny D’Agostino, is making a concerted effort to incorporate local and regional products into his various menus, and these are just a couple of the vendors with whom he’s been working. Although he’s only been with The King and Prince for a short while, he’s making significant changes to their Food and Beverage Program, using wild-caught seafood, most of it from local and regional waters incorporating prohibition-era cocktails utilizing spirits from 13th Colony featuring Georgia vineyards on the Wine Menu working with the Georgia Olive Growers Association to get the word out about their product and partnering with a variety of other growers and producers to round out his offerings.
Southern Gin, Plantation Vodka, Southern Corn Whiskey from 13th Colony Distillery
For dinner, we dined on shrimp and grits. The hotel’s chefs did a cooking demonstration in the Solarium, and they were kind enough to share the recipe with everyone so that we could try it at home.
Dinner itself was lovely, both the food and the company. Although it was our first night together as a group, the conversation flowed as easily as the food. I’m sure some of that could be attributed to the abundant cocktails and wine, but I also think it has a lot to do with the setting and the simple act of breaking bread together. Food is the great equalizer (we all have to eat), and when you enjoy a meal together, you’re sharing more than just the food – you’re sharing stories and experiences that might not otherwise be revealed in a different setting. The fact that this trip centered on food gave us all an opportunity to get to know each other in a comfortable setting over delicious cuisine. Again, the wine and spirits didn’t hurt matters at all.
How a Two Michelin-Starred Restaurant Takes Service To A Higher Level
My first experience with Shrimp and Grits was at Crook’s Corner in Chapel Hill, North Carolina back in the mid-nineties. Since then I’ve tried a number of different variations on the same theme, but have not, until now, encountered Shrimp and Grits to rival those at Crook’s. The version that Vinny and his team presented to us on Sunday night might just have surpassed them. The combination of cajun spices, tasso ham, whole kernel corn, stone ground grits, sweet white Georgia shrimp, and a rich cream sauce came together to create a well balanced combination of flavors and textures.
It was so good that I recreated it for my family when I got home. We will make it back down to St. Simons Island and The King and Prince sometime in the near future, I feel certain of that. In the meantime, I can share the culinary souvenirs that I brought back and spread the word about this quaint little island and all that it has to offer.
Wild Caught Louisiana Shrimp Burgers
FOR THE SHRIMP BURGERS: Coarsely chop half of the shrimp. Put the remaining shrimp in a food processor and pulse until smooth. Combine both shrimp in a large bowl with the breadcrumbs, lemon juice, salt, garlic powder, pepper, scallions, hot sauce, and egg and mix. Refrigerate for 10 minutes, and then form into 4 patties. Refrigerate 10 more minutes. Heat the oil in a large cast-iron skillet over medium-high heat. Cook the burgers, about 3 minutes per side. FOR THE CREOLE MAYONNAISE: Combine the mayonnaise lemon juice and Old Bay to taste in a small bowl. To assemble, spread the toasted buns with the creole mayo, place burgers on buns and top with lettuce and tomato.
Georgia Shrimp and Grits
I grew up in South Georgia and we frequently had both shrimp and grits at the same meal, but I didn’t have shrimp on top of my grits until I was much older. I’ve played around with this recipe for a while and make it different ways, but I ran across a recipe that I liked and then modified it based on the ingredients I had on hand. This is comfort food for me and was wonderful after an otherwise trying day. It’s fast and easy and oh, so tasty!
Be sure to use regular grits, and not the fast cooking kind. They are much creamier.
Add a salad with this and some fresh baked french bread and I’ll be there won’t be a drop leftover!
Georgia Shrimp and Grits
- 3/4 cup of grits (not quick grits)
- 2 cups water
- 1 1/2 cups of milk, buttermilk or cream
- 1/2 cup shredded parmesan cheese
- 1 tblsp butter
- 1 tsp salt
Bring water to a boil in a medium sauce pan. Add milk and then the grits, stirring constantly as you pour the grits in. Add salt. Reduce heat to low once they come back to a boil, and cook for 15 min stirring frequently to prevent them from sticking to the bottom of the pan. Add the butter and cheese and stir into the grits. Cook for another 5 minutes continuing to stir frequently until cheese is melted and incorporated into the grits.
- 1 lb wild caught shrimp, peeled & deveined
- 1 tblsp extra virgin olive oil
- 1/2 medium white onion, chopped
- 1 clove garlic, minced
- 1/2 lb andouille sausage, chopped into chunks (I use andouille chicken sausage)
- 1/8 cup all purpose flour
- 1 cup chicken stock
- 1-2 bay leaves
- pinch cayenne pepper
- 1/2 lime, juiced
- kosher salt
- fresh ground black pepper
- fresh chopped garlic chives
In a deep skillet over medium heat, add the olive oil and coat the skillet. Add the onion and garlice and saute for 2 minutes to soften. Add the sausage and cook, stirring until the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock stirring continously to avoid lumps. Toss in the bay leaves. When the liquid comes to a simmer, add the shrimp. Cook the shrimp in the stock for 2-3 minutes until they are firm and pink and the gravy is smooth and thick. Add cayenne pepper and lime juice. Season with salt and pepper.
Spoon the grits into a serving bowl. Add the shrimp mixture on top of the grits. Sprinkle the garlic chives on top and serve.
Shrimp & Grits: The Wild Georgia Shrimp Festival (and a giveaway!!)
Whether you’re from the South, live in the South, or have never even been to the South, you’ve surely heard about one of the most-beloved dishes south of the Mason Dixon: shrimp and grits. Y’all, let’s be honest – this is a duo you want to make a regular in your kitchen.
There’s something truly irresistible (and irreplaceable) about the cozy combination of creamy grits and juicy shrimp. Whether you stick to traditional versions or turn up the heat with flavor and spice, this is one dish sure to provide the same comfort you find in a rocking chair on momma’s front porch.
To celebrate this timeless pairing, Jekyll Island, Ga. is hosting its 8 th annual Shrimp & Grits: The Wild Georgia Shrimp Festival from Sept. 20 to 22. This spirited three-day event is the only festival dedicated to the prized local product, Wild Georgia Shrimp, and its Southern counterpart, grits.
The theme is simple: taste, sip, enjoy, repeat! Whether you’re a chef, foodie or shrimp and grits lover, this laid-back event, held under the cover of live oaks in the Jekyll Island Historic Landmark District, is worth your while. From never-ending options of shrimp and grits dishes and chef demonstrations, to live music, arts and crafts vendors, and a Craft Brew Tasting, the annual festival is a true playground for good (and tasty) times. General admission is free but tickets to specific events can be purchased online.
If you can’t make the trip to Jekyll Island for this knock-out festival, test out this crowd-pleasing recipe courtesy of Vanessa McNeil Rocchio – food stylist, editor and test kitchen professional at Southern Living – who will also be attending this year’s festival as a special guest.
To make the recipe even tastier, enter below for a chance to win the ultimate shrimp and grits package courtesy of Jekyll Island. One lucky winner will receive 5 lbs. of Wild Georgia Shrimp (shipped directly to their doorstep on dry ice), 2 lbs. of Old-Fashioned Speckled Yellow Grits from north Georgia’s Logan Turnpike Mills, and a beautiful Jekyll Island coffee table book.
Southern Art’s shrimp and grits recipe easy to make at home
I dined recently at Southern Art at the InterContinental Buckhead hotel. I absolutely loved the shrimp and grits they serve. The chef had an interesting twist to an old favorite recipe. Any chance they'd share? — Joanne Cox, Monroe
Shrimp and grits is a favorite combination and there are dozens of ways to prepare the dish. The recipe served at Southern Art was created by founding chef Art Smith and would be surprisingly easy to recreate at home.
The restaurant may make shrimp stock from all the shrimp shells it accumulates and at home, you can do the same, or you can use lobster or clam base available in the soup aisle of your grocery store. The restaurant recommends a ratio of 1 teaspoon base to 3 cups water. You may also be able to find canned shrimp stock. Also at the restaurant, this is served garnished with fried okra chips — okra cut into matchstick size pieces and sautéed until crisp, then seasoned with salt and pepper.
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- 3 cups water
- 1 tablespoon butter
- ¾ cup uncooked quick-cooking grits
- 2 ounces grated Parmesan cheese (about 1/2 cup)
- .63 teaspoon kosher salt, divided
- ¾ teaspoon freshly ground black pepper, divided
- 2 center-cut bacon slices, chopped
- 1 cup chopped white onion
- 1 tablespoon minced garlic
- 1 (8-ounce) package presliced mushrooms
- 1 pound medium shrimp, peeled and deveined
- ½ teaspoon crushed red pepper
- ¼ cup half-and-half
- 1 tablespoon all-purpose flour
- ¾ cup fat-free, lower-sodium chicken broth
- ⅓ cup chopped green onions
Bring 3 cups water and butter to a boil in a small saucepan. Whisk in grits cover and cook 5 minutes, stirring frequently. Remove from heat. Stir in cheese, 1/4 teaspoon salt, and 1/2 teaspoon black pepper cover. Keep warm.
Cook bacon in a large nonstick skillet over medium-high heat until crisp. Add white onion, garlic, and mushrooms to pan cook 8 minutes or until mushrooms begin to brown and give off liquid, stirring frequently. Add shrimp and red pepper cook 3 minutes. Combine half-and-half and flour in a small bowl, stirring with a whisk until smooth. Add broth, flour mixture, remaining 3/8 teaspoon salt, and remaining 1/4 teaspoon black pepper to pan bring to a boil. Cook 2 minutes or until slightly thickened. Top with green onions. Serve shrimp mixture with grits.
Georgia Shrimp and Grits Recipe with Grilled Corn Salsa
1 pound garden-fresh corn (2 ears corn)
2 cups diced garden tomatoes (4 tomatoes)
1 medium red onion, diced
2 tablespoons red wine vinegar
2 tablespoons chopped fresh cilantro
Salt and freshly ground black pepper to taste
Grill the corn. Scrape the corn into bowl and combine it with the tomatoes, onions, vinegar, and cilantro. Season with salt and pepper and set aside.
4 cups water
1 tablespoon chicken stock
1 cup Georgia grits
1/2 teaspoon salt
1/2 cup chopped green onion (2&ndash3 green onions)
2 ounces cream cheese
Salt and freshly ground black pepper to taste
Bring the water and chicken stock to a boil. Stir in the grits and salt and cook on medium-high heat for 1 minute. Reduce the heat cover and simmer, stirring occasionally, until creamy. Stir in the green onions and cream cheese. Season with salt and pepper. Turn off the heat.
1 pound wild Georgia shrimp, peeled and deveined
1 tablespoon Cajun seasoning
3 tablespoons salted butter
1/2 cup fresh lime juice (2&ndash3 limes)
In a small bowl, toss the shrimp with the Cajun seasoning. Melt the butter in a large heavy skillet over medium-high heat and add the shrimp sauté just until shrimp are cooked through, about 3 minutes.
Remove the skillet from the heat and stir in the lime juice.