|2 servings||calories per servings 589||protein serving 46 g||carbs per serving 28 g||total fat per serving 32 g|
This classic meal is served in coastal regions all around the South, all day long. In our variation, Gulf shrimp are flavored with spicy tasso ham, garlic and green onion, and their natural sweetness is enhanced with a bit of butter, too. The sauté is served over creamy grits for comfort food that is soothing and just a little decadent.
The seasonal dish will be offered through November.
|Nutrition Facts||/ Per Serving|
|Total Fat||32 g|
|Saturated Fat||18 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||0 g|
|Monounsaturated Fat||3 g|
|Total Carbohydrates||28 g|
|Dietary Fiber||1 g|
In a small saucepan (with a lid) over medium-high heat, combine 2 1/4 cups water and 1/4 teaspoon PeachDish Salt. When liquid comes to a simmer, stir in grits, stirring continuously as the liquid returns to a simmer. Reduce heat to medium-low, and cook 15-20 minutes. Use a whisk or flat-edged wooden spoon to stir along bottom every 5 minutes or so to prevent the grits from scorching. When grits are creamy and tender, turn off heat, cover pot and let rest on the stove.
Prepare your mise en place: Finely chop tasso. Peel and mince garlic. Remove green onion roots, then thinly slice, keeping whites and greens separate. Halve lemon, and juice 1 half; measure out 1 teaspoon (save the rest for another use). Shred cheddar on a grater.
Place a skillet over medium heat. Add 1 pat butter and tasso.
When butter is melted stir in garlic and onion whites. Cook until they start to become translucent and slightly softened, about 2 minutes.
Add shrimp to skillet. Cook until shrimp are just firm and pink, 4-5 minutes.
Remove from heat. Stir in 1 teaspoon lemon juice, remaining 2 tablespoons water and 1 pat butter. Taste and adjust seasoning as desired with PeachDish Salt.
Stir remaining 1 pat butter into cooked grits, followed by shredded cheese. Mix thoroughly until grits are creamy and cheese is melted. Grits should be smooth and somewhat runny. If they are too thick, add 1-2 tablespoons hot water to adjust consistency, if needed.
Place grits in a bowl, top with the shrimp mixture. Pour pan sauce over grits, and garnish with onion greens.
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...