Executive Chef Walter Smith from Walters on the Waterway in Murrells Inlet prepares a mouth-watering grouper dish served over creamy grits. Watch step-by-step instructions on creating a savory sauce with shrimp, onions, and roasted red peppers.
STONE-GROUND GRITS
Ingredients
- 1/2 cup yellow stone-ground grits
- 1 ½ cups half-n-half
- 1 ½ cups chicken stock
- 2-4 tablespoons unsalted butter plus more for individual bowls if desired
- 1 teaspoon salt
- black pepper
STONE GROUND GRITS INSTRUCTIONS
In a large pot add half-n-half, water, butter, salt, and pepper
Bring to boil over medium heat. (Watch it carefully, it can bubble over quick)
Gradually add grits into the pot, whisking constantly.
Let boil for two minutes, whisking constantly.
Reduce heat, cover, and simmer until grits are creamy in texture being sure to whisk frequently during cooking. Stone-Ground grits are very unique and can vary greatly from brands. Some can take 20-60 minutes to fully cook.
If grits are too thick, stir in more half n half or water. If grits are too thin let them cook uncovered until thickened or remove from heat and allow to thicken.
ROASTED RED PEPPER CREAM SAUCE
- 1 16oz. jar roasted red peppers
- 2 Tbsp butter
- 4 cloves garlic
- 1 red onion
- 1/2 cup heavy cream
- ½ cup Sauvignon Blanc
- 3 ounces prosciutto
- 1 ½ pounds shrimp – peeled and deveined
Heat a pan with butter at medium high heat.
Once hot add 1 diced red onion. Cook until the onions are translucent but not yet brown, add garlic.
Add wine to the pan.
After 1 minute add the drained roasted red peppers.
Allow the sauce to come back to a simmer for 2 minutes before adding shrimp. Add shrimp and cook for 2 more minutes before turning the heat down to meduim and adding diced prosciutto.
Let the sauce simmer for 2 minutes.
Add the heavy cream to the skillet, stir until the sauce returns to a simmer.
GROUPER PREPARATION
- 6 ounce portions of Grouper
- 4 ounces Fresh Parsley diced
EGG WASH
Beat 1 large egg and 1 tablespoon of milk in a small bowl with a fork until well combined.
1 cup House Autry Seafood Breading.
Toss Grouper in breading. Dip in egg wash and return to breading, coating thoroughly.
Heat 2 ounces olive oil on medium high heat. Add Grouper and cook approximately 2 minutes each side until browned.
PRESENTATION
Scoop of grits in center of plate. Place grouper on top. Cover with Sauce. Garnish with fresh parsley.
