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September 12, 2016

Shrimp & Grits (& Honey ? & Salt)

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Shrimp & Grits & Salt & Honey! Yummm!

I’m so excited to share this ultimate Shrimp and Grits recipe with you! It’s one of the 7 courses I’ll be serving at our "Honey and Salt" Pop-up Restaurant this month. This recipe calls for mushrooms, which add a delicious richness to the classic southern dish. And, I’ll be topping it off with a dash of Utah Real Salt and a drizzle of local honey, which takes this dish to whole new level of scrumptious! This is just a sample of the incredible food we'll be serving at the Pop-up. To experience the entire evening, please join us at Snuck Farm, Friday September 30th. Seating is limited, so make your reservations soon.
Enjoy!  Mary

SEPTEMBER RECIPE OF THE MONTH 

Shrimp with Smokey Grits and Mushrooms
Serves 10
Ingredients for the Grits 2 T olive oil 1 onion 3 cups stone ground grits 8 oz. grated smoked gouda 9 cups chicken stock 2 cups heavy cream Redmond Real salt and pepper to taste
Method
Finely dice onion and saute in olive oil until onion is translucent. Add the grits and stir until they are evenly coated in the oil. Add the water & chicken base and cook the grits simmering until tender and water is almost absorbed. Add the cream and stir. Add the grated cheese and stir until every thing is fully mixed. Serve immediately for best result. Ingredients for the Shrimp, Sausage, and Bacon 8 oz of Creminelli sausage, finely chopped (or any hard salami of your choice) 8 oz of smoked bacon, chopped 2 lb. of mushrooms, sliced 2 bunches of green onion 2 T garlic, chopped 3 lb. of shrimp, peeled and deveined (20-24 count size) 1 T shrimp or lobster base 2 t. Old Bay seasoning 1 t. paprika 4 cups water 6 oz. butter, cut in pieces Redmond Real salt and pepper to taste. Diced red bell pepper and chives to garnish Method Saute the sausage, bacon, mushrooms, and garlic until the mushrooms are cooked and bacon is crispy. Add a bit of olive oil, if needed. Add water and spices. Bring to a boil and add the shrimp and green onions. Cook until shrimp are pink and cooked. Slowly add the butter, constantly whisking until it is incorporated.
Spoon the grits into the bottom of a bowl and ladle the shrimp mixture over the top. Drizzle with a touch of honey and Redmond Real Salt and pepper to taste. Garnish with chopped chive and red bell pepper.

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