TASTE OF THE TOWN: Shrimp & Grits

Virtually every restaurant in Charleston has a shrimp-and-grits dish, but Executive Chef Tyler Dudley at the Daniel Island Club treats the club’s members and guests to this Lowcountry favorite by presenting it in a martini glass on special occasions and as a full entree for those who can’t get enough of this tasty dish. Tyler sets his recipe apart from others with his use of tasso ham, giving the dish a smoky and savory flavor. Here he shares his signature recipe.

Shrimp and grits
Serves 6
1-tablespoon Grape seed oil
2 lbs                     Large peeled and deveined shrimp
1 ½ lbs                Andouille sausage sliced thin on the bias
½ lbs                   Tasso ham shredded
2-tablespoon       Shallot chopped
1 ½ cup                Chicken stock
2 tablespoon        Chopped parsley
2-tablespoon        Sliced green onion green part only
2-tablespoon        Seeded and chopped tomato
Salt and pepper

Heat the grape seed oil in heavy bottom sauté pan over medium heat. Add the shrimp and sauté until slightly pink then remove. In the same pan, add shredded tasso, andouille sausage and chopped shallot and sauté for two minutes. Deglaze the pan with chicken stock and reduce by half. Add shrimp back into pan and cook an additional two minutes. Adjust seasoning.

Cheddar grits
2 cups            Whole milk
2 cups             Chicken stock
1-teaspoon        Kosher salt
1-cup            Stone ground grits
¼ cup            Butter
1-cup            Heavy cream
½ cup            Shredded white cheddar
2-teaspoon        Fresh ground pepper

Bring the milk and chicken stock to a slow boil.  Stir in salt.  Slowly add the grits, stirring constantly.  Let the grits thicken and then turn the heat down to low and simmer for 30-40 minutes.  Stir occasionally, avoiding burning on bottom.  Stir in butter, cream, and cheese.  Simmer for 5 minutes and stir in pepper. Check seasoning.

Divide the hot grits between 6 bowls and spoon the shrimp and sausage mixture over the grits. Garnish with parsley, green onion and tomato. Enjoy.

What’s your favorite Lowcountry recipe? Comment below and share with others.