|2 servings||calories per servings 440||protein serving 31 g||carbs per serving 35 g||total fat per serving 19 g|
This famous dish is served in coastal regions all around the South, all day long. In our variation, wild-caught shrimp is flavored with garlic, green onion, and a smoky Cajun seasoning, and its natural sweetness is enhanced with a bit of butter. The sauté is served over creamy cheddar grits for comfort food that is soothing and just a little decadent.
|Nutrition Facts||/ Per Serving|
|Total Fat||19 g|
|Saturated Fat||13 g|
|Trans Fat||0 g|
|Total Carbohydrates||35 g|
|Dietary Fiber||3 g|
• Place a small saucepan over medium-high heat. Add 2 1/4 cups water and 1/4 teaspoon PeachDish Salt.
• When liquid simmers, whisk in grits. Cook, stirring, until mixture simmers.
• Reduce heat to medium-low. Cook, stirring occasionally, until tender, 15-20 minutes. Remove from heat and cover pot.
MISE EN PLACE
• Peel and mince garlic.
• Thinly slice green onions, keeping white and green parts separate.
• Halve lemon. Juice 1 teaspoon (save the rest for another use).
• Discard shrimp tails.
Place a skillet over medium heat. Add 1 pat butter. When butter melts, add onion whites and garlic. Cook, stirring, until onion starts to become translucent, 1-2 minutes.
Stir in tomato paste, Cajun seasoning and tamari.
Add shrimp. Cook until just firm and pink, 2-3 minutes.
Remove pan from heat. Stir in measured lemon juice, 2 tablespoons water and 1 pat butter. Taste and adjust seasoning as desired with PeachDish Salt.
• Stir remaining 1 pat butter and cheddar into grits. Adjust consistency as desired with a little hot water.
• Taste and adjust seasoning as desired with PeachDish Salt.
• Divide grits between 2 bowls.
• Top with the shrimp and pan sauce. Garnish with onion greens, and 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...