On the Second Day of Christmas…

My true love gave to me…a traditional Southern dish from Executive Chef Charles Zeran of A.Lure in Savannah.  There are as many recipes for Shrimp & Grits as there are people in the South. Goat Cheese? Cream Cheese? Mascarpone?  Oh my!  This certainly sounds different.  Let us know if you give it a try!!

Shrimp & Grits

Ingredients:  Grits

  • 1 Cup Yellow Stone Ground Grits
  • 1 Cup Chicken Stock
  • 2 Cups Water
  • 1 Cup Heavy Cream
  • 4oz Goat Cheese
  • 6oz Cream Cheese
  • 4oz Mascarpone Cheese
  • Salt to taste

Directions for Grits

Bring chicken stock, heavy cream, and water to a boil.  Whisk in grits continuously.  Reduce heat to a simmer.  Stir frequently until done.  Whisk in cheeses.  Add salt to taste.

Ingredients: Sauce

  • 32 Shrimp (peeled and deveined)
  • 8 Strips of Bacon (save fat rendered)
  • 1 Red Bell Pepper
  • 1/2 Yellow Onion
  • 1 Stalk of Leeks
  • 2-3 Cloves Garlic- chopped/crushed/minced
  • *Grits (See recipe)
  • Texas Pete
  • 1/2 Cup Chicken Stock
  • 1/2 Cup White Wine
  • 3 Cups Heavy Cream
  • Scallions for Garnish

Directions for Sauce

Dice Peppers, onions and leeks.  Chop bacon and sauté in bacon fat until crispy.  Add shrimp and sauté briefly.  Add peppers onions, leeks and garlic.  Deglaze with white wine and chicken stock.  Add a dash of Texas Pete.  Add (3 Cups) heavy cream.  Reduce until desired consistency.

Plating

Mound grits in the middle of bowl/plate.  Set shrimp around grits.  Pour sauce around the shrimp and grits.  Garnish with scallions and fried leeks.

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Eat It and Like It launched in Savannah, Georgia with television personality Jesse Blanco as the host. His passion for food and travel has made Eat It and Like It a two-time EMMY nominated program about contemporary and traditional Southern food.