Monday, May 31, 2010

King and Prince Shrimp and Grits

Recipes for shrimp and grits In the coastal South are like crazy relatives - everyone has at least one. However, not many of us have hundreds of diners hungrily lining up every Sunday to enjoy them for brunch the way the King and Prince Beach and Golf Resort does.

Executive Chef Robyn Gomez guards the recipe but in celebration of the resort's 75th anniversary, he showed a small group of food and travel writers how he does it. My ever-growing stomach is grateful to have been on hand.

King and Prince Shrimp and Grits
Serves 6-8
Burgundy Gravy
2 oz. water
1 lb. shrimp, 26-30 count
3/4 cup mushroomed, sliced
1/2 cup julienned red pepper
1/2 cup julienned green pepper
1/2 cup julienned onion
8 beef bouillon cubes
1 qt. water
dash of salt
dash of cayenne
4 oz. Burgundy wine
Saute onions, mushrooms and peppers in butter.Add wine and bring to a boil. Add salt and cayenne pepper; reduce heat. Add shrimp and simmer for 5 minutes. Add beef bouillon cubes and mix well, add water and bring to a boil. Thicken with 2 oz. water and equal amount of cornstarch.

Cheese Grits
2 cups stone ground grits
1 qt. chicken stock
1 qt. milk
1 1/2 cups Monterey Jack cheese
1/4 cup water
Bring chicken stock and milk to boil. Add grits, cook for 5 minutes. Add cheese, reduce heat and simmer for 5 minutes. Add butter - Chef didn't say how much but from watching I'd guess 1/2 cup or more. Stir well and cook for 10 minutes.

Serve shrimp and gravy atop grits, take a big whiff of the dark sauce and dig in.

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