http://youtu.be/J4-FKSoltx0One of the favorite dishes of those visiting the South Carolina coast is shrimp and grits. The Southern cooking staple can be found in many of the Myrtle Beach area restaurants as an appetizer or an entree.
The sweet and savory combination of the fresh shrimp and creamy grits, often combined with sausage or another meat or vegetable, will quickly become a favorite for your taste buds.
In this segment of Chef Mike’s Myrtle Beach menu, he demonstrates a simple recipe with little prep time that can be made on the most sophisticated stove to a simple kitchenette in your Myrtle Beach hotel room.
- 2 cups heavy cream (or Half & Half)
- 1 cup water
- 1 cup uncooked grits
- ¼ tsp salt
- 8 tbsp unsalted butter, divided
- ½-1 tsp garlic, minced (one clove)
- ½ white onion, diced
- ½ green pepper, diced
- 1 stalk celery, diced
- 8 oz. Andouille sausage, sliced
- ¼ – ½ cup tomato sauce
- 1 bunch green onions, diced
- 1 lb shrimp, peeled and deveined
- 1 tsp lemon juice
- 2 pinches cayenne pepper, or to taste
- Salt and fresh ground black pepper, to taste
- ¾ cup cheddar cheese, grated
Since 2000, Chef Mike Noble’s Vanishing Chef Catering and Chef Services has been providing private, corporate and special event catering in and around the Southeastern United States.
- Bring water and cream to a boil in a saucepan; stir grits and salt into the boiling water, cover, and reduce heat to low.
- Simmer grits until tender, 15 to 20 minutes. Remove from heat and keep warm.
- Melt ¼ cup butter in a pan over medium heat; cook and stir garlic just until aromatic, about 1 minute.
- Stir in onions, green pepper and celery and sweat until onion is translucent, about 4 minutes.
- Mix Andouille into the garlic and onions, peppers and celery; cook until warmed completely through. (If you prefer you may brown the sausage in a separate skillet before adding.)
- Add shrimp and cook until shrimp are firm and pink, about 5 minutes.
- Stir in lemon juice, cayenne pepper, salt, and black pepper.
- Add tomato sauce and stir to incorporate. Taste for seasoning.
- Turn heat off and cover Just before serving, mix 1/4 cup butter into the cooked grits, followed by cheese. Mix thoroughly until creamy and cheese is melted. Season with salt and black pepper.
- Place grits in a bowl, top with the shrimp, and pour pan sauce over shrimp and grits to serve. Garnish with chopped green onion and enjoy.
Want to see Chef Mike make your favorite dish or visit a Myrtle Beach area restaurant to see how they make a signature dish? Drop him a line here.