|2 servings||calories per servings 560||protein serving 37 g||carbs per serving 36 g||total fat per serving 30 g|
This famous dish 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. The sauté is served over creamy grits for comfort food that is soothing and just a little decadent.
|Nutrition Facts||/ Per Serving|
|Total Fat||30 g|
|Saturated Fat||18 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||0 g|
|Monounsaturated Fat||3 g|
|Total Carbohydrates||36 g|
|Dietary Fiber||2 g|
Place a small saucepan with a lid over medium-high heat. Add 2 1/4 cups water and 1/4 teaspoon PeachDish Salt. When liquid comes to a simmer, add grits, stirring continuously as the liquid returns to a simmer.
Reduce heat to medium-low, using a whisk or flat-edged wooden spoon to stir along bottom every 5 minutes or so to prevent the grits from scorching. Cook until grits are creamy and tender, 15-20 minutes. Turn off heat, cover pot and let rest on the stove.
MISE EN PLACE
While grits cook, finely chop tasso. Peel and mince garlic. Thinly slice green onions, keeping whites and greens separate. Halve lemon, and juice 1 half; measure out 1 teaspoon (save the rest for another use).
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. Cook until shrimp are just firm and pink, 4-5 minutes.
Remove from heat. Stir in 1 teaspoon lemon juice, 2 tablespoons water and 1 pat butter. Taste and adjust seasoning as desired with PeachDish Salt.
To cooked grits, add remaining 1 pat butter and cheese. Mix 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.
Divide grits between 2 bowls, and top with the shrimp and pan sauce. Garnish with onion greens. Enjoy!
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...