Shaun Garcia's Gullah Style Shrimp and Grits
For the Shrimp:
Cook bacon and set aside. Save some of the bacon fat to sauté vegetables. Sauté onions, peppers until soft. Deglaze pan with white wine, continue to simmer. Turn off heat until wine is almost gone. Add shrimp and tomatoes, sauté until shrimp are pink. Finish with butter and bacon.. Add salt and pepper to taste Serve over grits.
For the Grits:
Combine the water and salt in a saucepan over medium-high heat. When the water comes to a boil, whisk in the grits until smooth. Reduce the heat to low and simmer for approximately 40 minutes, stirring often to prevent the grits from sticking to the bottom of the pan. Add the cream and the cheddar cheese. Season to taste with salt and pepper.
From Janet Groene's test kitchen: in testing Shaun Garcia's recipe, I used a medium red sweet pepper and diced plum tomatoes. He doesn't specify portions but I found this makes eight attractive plates. For test purposes we used stone-ground grits from another South Carolina mill and market-style, thick-sliced bacon from a country store in Florida.
Chef Shaun Garcia
A native South Carolinian, Garcia learned culinary crafts in the kitchen of his grandmother's restaurant while learning a love of the land as a lad who loved exploring his home state. He makes every effort to source his supplies from local growers, beekeepers, cheese makers, dairies and sorghum makers. He also has an organic farm where he grows heirloom tomatoes and other specialties. A southern classic, Shrimp and Grits is a favorite on the Soby's menu.
About the Author
Janet Groene is a national recognized camp, boat and RV cook. Her books include Cooking on the Go and The Galley Book. Her Cooking Aboard Your RV is published by McGraw-Hill in both English and French.
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