I’ve called Florida my home for 14 years but I’m not a G.R.I.T.- meaning a ” girl raised in the South.” Truth be told: I don’t even like grits. They feel grainy in my mouth,seriously– gritty is the right word.
However, while staying at The King and Prince Resort on St. Simons Island in coastal Georgia, I attended an elegant dinner featuring Shrimp and Grits. I’ve got to admit, the dish was sinfully luscious and I devoured it.
Chef Robyn Gomez prepared the recipe in front of the guests and he changed my mind. Grits are worthy of royalty- at The King and Prince.
King and Prince Shrimp and Grits
Serves 6 to 8 people
- 2 ounces water
- 1 pound shrimp – 26-30 count
- 3/4 cup sliced mushrooms
- 1/2 cup julienned green pepper
- 1/2 cup julienned onion
- 8 beef bouillon cubes
- 1 quart water
- Dash of salt
- Dash of cayenne pepper
- 4 ounces Burgundy wine
- Sauté onion, mushrooms, and peppers in butter.
- Add wine and bring to boil.
- Add salt and cayenne pepper, reduce heat.
- Add shrimp and simmer for 5 minutes.
- Add beef bouillon cubes and mix well, add water, and bring to boil.
- Thicken with a 1/2 cornstarch and 1/2 water mixture.
- 2 cups stone ground grits
- 1 quart chicken stock
- 2 cups heavy cream
- 2 cups half and half
- 1 1/2 cups Monterrey Jack cheese
- 1/4 cup water
- Bring chicken stock and cream to boil.
- Add grits, cook for 5 minutes.
- After grits cook, add the 1/4 cup of water.
- Add cheese, reduce hear, and simmer for 5 minutes.
- Add butter, stir well and cook for 10 minutes.