Bring water and cream and salt to a boil slowly stir in grits. Cook for 30 to 35 mins cooking on medium low heat. Once cooked stir in cheese. Keep hot for plating.
2 Tbsp butter
1/2 green pepper cut in slices
1/4 red onion cut in slices
1/4 c white wine
4 ounces smoked sausage cut into half rounds
4 ounces cut white corn
1 tsp thyme
1 tsp basil
1 tsp kosher salt
1/2 tsp black pepper
24 each 24-32 shrimp
Melt butter over medium high heat sauté peppers and onions until onions are translucent. Add corn and sausage and heat for two minutes. Deglaze pan with wine and reduce slightly. Add shrimp and sauté until almost done and season with thyme, basil, pepper and salt.
For plating put a bed of grits on the plate and top with shrimp mixture and serve hot
Fried Shrimp and Altman Farm & Mill Grits with Stewed Tomatoes
3 large tomatoes, diced
1 medium onion, diced
3-4 cloves of garlic, peeled and minced
2 jalapenos, gutted and diced
2 Tbs. butter
1 tsp. salt & pepper
1/3 c. white wine
In a preheated sauce pan, add butter then saute the onions, garlic, jalapenos, and cook down for about 10 minutes. Add tomatoes, wine, and water. Cover and simmer for 30 minutes – stirring occasionally. Remove lid and reduce until thickened.
Altman Farm & Mill Grits should be prepared according to the package.
Use Altman Farm and Mill’s Fish Fry to batter 1lb. of head-off shrimp, peeled and deveined. Fry the shrimp according to the directions on the package.
Bob heads to Frank’s Restaurant in Pawley’s Island, South Carolina (closed). Chef/owner of Southern Comforts Restaurant, Greg Metcalf serves up a Southern staple, Shrimp and Grits with a unique twist.
[Announcer] The Sportsman’s Table, brought to you by the South Carolina Department of Agriculture. Remember, buy South Carolina. It’s a matter of taste. Bob Redfern: Welcome in to this week’s Sportsman’s Table recipe. We’re here at Frank’s Restaurant in Pawley’s Island, South Carolina. And my guest is chef/owner of Southern Comforts Restaurant, Greg Metcalf. And I have to tell you, Greg, thank you so much. I am just so amazed at what comes out of Pawley’s Island. And, again, you’ve got another great restaurant to come visit. Greg: Well, I’ll tell you, Bob, I am impressed myself. Our family’s been vacationing down here for about 20 years. And my wife and I just moved down about a year ago and opened up Southern Comforts Restaurant and Bakery right down the street. We’d had a restaurant up in the mountains of North Carolina for several years, pretty much the same concept, but just wholesome food, freshly grown, as local as possibly can be. But I’ll tell you what. We’re the new kids on the block. And there are so many great restaurants in Pawley’s Island. That’s what drew us to open up a restaurant here. Bob Redfern: Oh, wow. Greg: To keep us on the cutting edge of what’s going on. And they certainly do it around here. Bob Redfern: Well, what have we got today? Greg: Today we’re going to do one of our specialties. It’s the shrimp and grits with our pimento cheese grits. We use an Ash County cheese out of North Carolina, and then our fresh, local shrimp that we just went down to the docks, Georgetown Independent Seafoods, I go to, or I go to the East Street Docks right down there to get our shrimp. It’s usually about twice a week or so. Bob Redfern: Oh, great. Greg: We’ve got some assorted peppers over here, some Andouille sausage, which, believe it or not, is a Lowe’s product here. But they make all their own sausages in-house. Bob Redfern: I got you. Greg: So we gave them a recipe and they make ours for us. Bob Redfern: That’s wonderful. Greg: It works out pretty good. Bob Redfern: Yeah. Greg: But we’re going to start off with this. And we don’t want to overcook our shrimp a little bit. So we’re really going to start off with our vegetables. We’re going to heat it up a little bit. We’ve got some butter in here, unsalted butter. We’re going to start off with the peppers a little bit, give it some color. Bob Redfern: Well, you know, shrimp and grits, when people of shrimp and grits, they think of South Carolina. Greg: Well, interesting enough, years ago, probably twenty-something odd years ago, I worked in Charleston. And it was my first experience of really southern cooking. And I had a lady out there that had been cooking all her life. And she was an older lady. And she taught me the shrimp and grits. Bob Redfern: Oh, wow. Greg: And, of course, people do it differently. In New Orleans, they’ve got the tomato broth. This is going to be more of a Cajun cream broth as far as that. Bob Redfern: I got you. How long you gonna cook the vegetables? Greg: We’re gonna cook ’em. We’re gonna keep ’em al dente and keep ’em real colorful. But we want to get ’em going here a little bit for us. It’s probably going to take us just a minute or two to get those going. And then we’ll toss in our Andouille sausage. And we’ll do the shrimp last, actually, ’cause we don’t want them to be overcooked. A lot of folks will overcook the shrimp. And then it’s dried out and it just doesn’t give you that good flavor and texture that you need. Bob Redfern: It’s like eating rubber. I know. Greg: Absolutely. Absolutely. We’ve seen that all over. That’s one of the nice things. You don’t want to ruin a good fresh product like that, either, as well. Bob Redfern: That’s true. Exactly. If folks want to log on, tell ’em your website while you’re flipping, there. Greg: I certainly can. W-W dot Southern Comforts Restaurant and Bakery dot com. Bob Redfern: Oh, wow. There you go. Greg: Like I said, we also run a bakery on part of the restaurant. My wife is the baker. She’s won awards for her carrot cake and her chocolate bourbon pecan pie. Bob Redfern: Oh, my weaknesses. Greg: Which is one of the biggest sellers. Absolutely. Bob Redfern: Oh, my goodness. Greg: Now we’re going to throw a couple big ones in there for some garnish. Bob Redfern: You know, just the mixture of the sausage, just the vegetables, it has a great aroma. Greg: Well, you know, interestingly enough, one of the first times I ever had shrimp and grits, coming from the Midwest, as you probably well know, grits only come with cheese. Bob Redfern: Yes. Greg: Or come with butter or ham. Nobody puts shrimp in their grits. When I was in Charleston 25 years ago, I said, “Shrimp and grits? What are you talking about?” We tried some and absolutely fell in love with it, to be honest with you. Bob Redfern: But this is a different twist. It’s got a lot of color to it. Greg: It is. Bob Redfern: Yeah. Greg: It’s got a lot of culture to it. And of course, you know, they’re using local products they have. And nice vegetables, and sausage and that all worked out well. And the grits, of course. You gotta have your yellow stone-ground grits, which we get out of Duluth Mills in Columbia, South Carolina. Bob Redfern: There you go. Greg: But I think, you know … And then we put our homemade pimento cheese in there, as well. So it has a little bit of a twist as far as the flavor is concerned. Now, we like lots of vegetables and lots of shrimp and lots of sausage in there, because it is a meal. That’s the one thing about shrimp and grits is that if you don’t put a lot of stuff in there, some people walk away a little hungry, more grits than they do the body of what’s going on. Bob Redfern: Well, they’re not going to walk away hungry with this, boy. Greg: Absolutely. Well, now we’re going to put a little bit of our chef’s salt in. We use a lot of the chef’s salt in the restaurant to season our steaks, burgers, seafood, the whole nine yards. It’s got ingredients of five different items, and we don’t tell anybody what it is. We’d have to kill you if we did. Just kidding. Bob Redfern: I got you. Greg: So it is secret. And then of course, our Cajun spice here a little bit. We also make that in-house, too. Everything we do is made in the restaurant. We don’t have a freezer. So we can’t buy anything in and just store it. Basically, what we buy in, we buy in by the day or a couple of days, and keep it as fresh as we possibly can. And then we make all our collard greens, the macaroni and cheese, the meatloaf and all those types of things every single day. Bob Redfern: And that’s truly, uniquely, South Carolina. Greg: It truly is. It truly is. There’s a lot of places that … Especially this day and age, it’s easy to get hooked on the pre-boxed stuff and so on. But the one nice thing about a lot of the restaurants here in Pawley’s Island that I’ve visited is that you can tell they do everything fresh. Bob Redfern: I get you. Greg: And especially with the qualified chefs that they have down here- Bob Redfern: I’ll tell you what, I’ll help. Greg: We’re going to take a second here and just heat up these grits real quick. Bob Redfern: Okay. Greg: Okay. Bob Redfern: All right, Greg. Greg: Well, we’re going to finish off with a little heavy cream. Bob Redfern: Oh, wow. Greg: That’s going to make it. Then reduce that down a little bit. Make it a little thicker for us, give us the good flavor. Bob Redfern: You know, it’s just amazing the compilation of all of those ingredients. Greg: Well, it’s a wonderful, colorful dish, too. Bob Redfern: that it comes down to that. Yeah, it is. Greg: is what I like about it. And it’s got everything you need in it. You got your meats and your vegetables and, of course, your fresh, local shrimp. Bob Redfern: And, of course, our Adluh grits. Greg: Absolutely. Bob Redfern: This is truly a certified SC- Greg: Yeah, I’ve really. Bob Redfern: Grown and bred- Greg: Grits are a phenomenal product to work with. We do grit cakes and jalapeno grit cakes and all kinds of good stuff. Bob Redfern: Oh, that’s awesome. Greg: We’re going to go ahead and just come on off here. Bob Redfern: Folks, if you want a copy of Greg’s recipe, just log on to BobRedfern.com. Click on The Sportsman’s Table and right there it’ll be. Greg: All righty. And there we have it. As we call this nice little cream sauce in the south, we’re going to put some gravy on there. Bob Redfern: A little touch. Greg: That’s right. Bob Redfern: That’s great. Greg: Make it the way that we’d like it. I’m gonna wipe the plate just a little bit. Bob Redfern: Presentation, yeah. Greg: Yeah. We’re going to take these big ones here and put ’em right on top so people know. Bob Redfern: That there’s actually shrimp in them there grits. Greg: Got some great shrimp. Bob Redfern: There you go. Greg: Yeah. I think they’ll find out as soon as they bite into it. Bob Redfern: Yeah. Greg: Of course, a little fresh parsley always never hurts. There we go. And there you have it, our local, low country southern shrimp and grits from Southern Comforts Restaurant and Bakery. Bob Redfern: Great. Thank you so much. I love it, man. Thank you for being a guest. Greg: Thank you, Bob. I appreciate it. It’s been a pleasure. Bob Redfern: I appreciate it. And folks, listen. If you’d like more great recipes, just like you saw today, log on to certifiedscgrown.com and it’s a matter of taste. We’ll be right back here again next week on another great recipe on The Sportsman’s Table. Speaker 1: If you would like more information on South Carolina grown products, visit them online at certifiedscgrown.com. Remember, buy South Carolina. It’s a matter of taste.