RecipeMuncher

It would ruin the fun if I gave away the surprise as to what I am up to this week. But in preparation I am going to try making Shrimp and Grits at home and this is the recipe that I will give my hand to first. At the top of the list for Southern cooking comes, Shrimp and Grits, and I must say I have gotten side-tracked by cakes, and more cakes etc. rather than cooking this revered dish.

Hearing comments all about town, I must say this is the restaraunt that get’s the best choice for Shrimp and Grits in Charleston. I am deathly allergic to scallops, so I will opt out and add more shrimp to compensate.

Make sure you use stone ground grits when making this Southern staple.

Slightly North of Broad’s Shrimp and Grits

Chef Frank Lee

For the grits:

4 cups water

1/2 teaspoon salt

2 tablespoons butter

1-1 1/2 cups stone-ground grits

1/4 cup cream

For the topping:

4 ounces country ham, julienned

4 ounces smoked pork sausage, cut in circles (can be andouille or other spicy sausage if you prefer)

1 tablespoon butter

8 sea scallops

12 shrimp, peeled and deveined

1/8 teaspoon minced fresh garlic

Pinch of Cajun Spice

4 tablespoons green onion, chopped finely

4 tablespoons fresh tomato, seeded and diced

1 tablespoon water

Bring water, salt and 1 tablespoon of the butter to a boil. Stir in the grits. Reduce the heat to low and cook, stirring occasionally, until grits are thick and creamy, approximately 40 minutes. Remove from heat and finish by stirring in cream and remaining 1 tablespoon butter. Keep warm.

Saute the ham and sausage in 1 teaspoon of butter. Add scallops and shrimp and saute for 1-2 minutes. Add garlic and Cajun spices. Saute 30 seconds. Add green onion and tomato. Add water. Finish by adding remaining 2 teaspoons of the butter.

To assemble, spoon grits onto plates in equal portions. Place 2 scallops and 3 shrimp per person on grits and spoon equal parts of the topping over each. Makes 4 servings.