John Toth, The Darkroom Photography
Wild Georgia Shrimp & Grits
Wild Georgia Shrimp & Grits
By Brad Campbell, Catch 228
Ingredients:
8 Wild Georgia shrimp
4 oz. tasso ham
4 oz. ground breakfast sausage
4 oz. andouille sausage
2 whole onions
2 tomatoes
2 jalapeño peppers
2 ears of corn
2 red bell peppers
4 oz. heavy cream
6 oz. cheese grits, cooked
4 oz. bacon bits
4 oz. scallions
lemon wedges to garnish
4 Tbsp. Old Bay seasoning
parsley, chopped, for garnish
Directions:
Roast tomato, onion, jalapeño, corn and red bell pepper over an open flame. Process all those ingredients together and add heavy cream to make the gravy. Peel, butterfly and devein shrimp. Add the shrimp to 3 to 4 ounces of gravy and sauté together until shrimp are fully cooked. Pour over cheese grits with bacon bits and scallions. Garnish with parsley. Serve with lemon and Old Bay.
Georgia bounty source: Wild Georgia shrimp right off a Darien shrimp boat.
