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About the Dish

  • Stone-Ground Grits

    Stone-Ground Grits

  • Butter

    Butter

  • Wild-Caught Tail-On Georgia Shrimp

    Wild-Caught Tail-On Georgia Shrimp

  • Lemon

    Lemon

  • Parsley

    Parsley

  • White Wine Vinegar

    White Wine Vinegar

  • Grey Poupon Dijon Mustard

    Grey Poupon Dijon Mustard

  • Shallot

    Shallot

  • Cheddar Cheese

    Cheddar Cheese

  • Smoked Paprika

    Smoked Paprika

  • Arugula

    Arugula

  • Dried Cherries

    Dried Cherries

  • Pecans

    Pecans

METHOD

1
MISE EN PLACE • Remove tails from shrimp. • Juice one lemon; cut the other lemon into wedges. • Pick and chop parsley leaves. • Peel and halve shallot; mince 1 tablespoon (save any extra for another use).
2
Place a small saucepan over medium heat, and add 2 1/4 cups water and 1/4 teaspoon kosher salt. When water comes to a simmer, slowly stir in grits. Reduce heat to low and, stirring often, simmer 10-15 minutes, until grits are tender.
3
• While grits cook, heat a sauté pan over medium heat. Add 1 pat butter and 1 teaspoon olive oil. Add shrimp. Cook, stirring occasionally, until shrimp is pink and opaque, about 4 minutes. • Stir in 1 pat butter, lemon juice and parsley, and toss to coat shrimp evenly. Remove from heat.
4
In a mixing bowl, whisk together 2 tablespoons olive oil, vinegar, mustard, measured shallot and 1/4 teaspoon kosher salt.
5
Remove grits from heat, and stir in cheddar cheese, remaining 1 pat butter and smoked paprika.
6
To vinaigrette bowl, add arugula, cherries and pecans. Gently toss to combine.
7
Divide grits between 2 dinner plates. Top with shrimp. Serve with lemon wedges and salad, and enjoy!