Tag Archives: shrimp and grits

Shrimp & Grits Canape | The Sportsman’s Table

A new take on shrimp and grits as a appetizer.
Chef Dante Passeri of Passeribilities Catering in Myrtle Beach prepares Shrimp and Grits Canapes. This dish is described as a classical French appetizer with a Southern twist. The preparation involves frying stone-ground grits until golden brown to form the base of the canapes [01:05], searing jumbo shrimp seasoned with Cajun spices [02:41], and then assembling the dish by placing the shrimp on the grit cakes, which are brushed with hot honey [03:42]. The canapes are garnished with bias-cut scallions [04:27].

Passeribilities Catering

International Culinary Institute of Myrtle Beach
Certified South Carolina

Shrimp Boil & Grits | The Sportsman’s Table

Take the ingredients from a low country shrimp boil and incorporate them into a shrimp and grits recipe. Chef Ed Dombrowski of Lee’s Farmers Market in Murrells Inlet has the details.

Lee's Farmers Market

Shrimp Boil and Grits

Ed Dombrowski

Ingredients

  • 2 garlic cloves (minced)
  • 1 shallots ( minced)
  • 1 cup diced Andouille Sausage
  • 1/2 cup mixed colored peppers
  • 1 corn (off the cob)
  • 6 small potatoes (already boiled) cut into quarters
  • 1/2 cup white wine
  • 4 tbl butter
  • 1 lb shrimp
  • 1 tbl Boil seasoning
  • 1 lemon
  • 3 tbl oil

Procedure:

1. Heat oil in pan, add garlic and shollots. Cook for 2 mins.

2. Add Andouille sausage and peppers. Cook for 2 mins stirring everything.

3. Add corn, potatoes, wine and boil seasoning. Stir ingredients.

4. Add butter, when melted add shrimp. Cook for 1 minute on each side, stir to coat everything. Squeeze lemon into pan.

5. Place your grits on plate or bowl, spoon  it onto your grits and add any other ingredients like bacon or okra.

Serves 2

South Carolina Grit Bog | The Sportsman’s Table

Jake Rowles the Executive Chef at “The Parsons Table” in Little River, SC serves up a low country favorite for Bob.

South Carolina Grit Bog

Jake Rowles

Ingredients

  • ½ gallon chicken stock
  • 2 green bell peppers
  • 2 yellow onions
  • 2 # chicken
  • 2 #polska kielbasa sliced
  • 2 bay leaves
  • 1 tbsp thyme
  • 1 tsp sage
  • 1tsp red pepper flake
  • Salt and pepper

Procedure:

Boil 30 min

Add ½ gallon milk

Simmer 10 min

Add 4 cups Palmetto Pride Stone Ground Yellow Grits

2 cups shredded cheddar

Serves 8-12

*top with local shrimp for Shrimp and grits (optional)