From Chef Bob Waggoner of the Charleston Grill

I spent my Christmas and New Year’s in Charleston, SC.  Yes sir, I did.  The city has many charms, including a whole new world of epicurean delights – from authentic, time-tested, family owned BBQ, to gourmet versions of fried chicken and collard greens. I was in food heaven.

Buying grits in Canada is apparently a difficult task, but who doesn’t like a little challenge procuring ingredients? I highly recommend trying them out, even if it means ordering on-line, replacing with polenta, or even grinding them yourself (it’s just coarsely ground corn, after all). I took some grits home in my suitcase and had a lovely evening making this recipe with a friend.  I think we were both impressed.  The only thing I’d do differently next time is aim to eat when my appetite is truly huge, as the dish is very rich. Like most traditional Southern recipes, there’s not a lot of nutritional health to be salvaged here (note the 2 cups of whipping cream, and the recipe serves 2), but it does wonders for the soul.

Besides, it sounds cool to say you’re making shrimp and grits for dinner.

Ingredients

8 shrimp, peeled and de-veined
1 tsp. garlic, chopped
2 tsp. chopped shallots
1 yellow tomato, peeled, seeded and diced
1 tbsp. olive oil
1 tbsp. Opal basil, chopped fine
1/2-cup dry white wine
1/4 cup whipping cream
Salt and fresh ground white pepper to taste

Directions

1. Salt and pepper the shrimp on each side. In a large pan, heat the olive oil and then add the shrimp.
2. Cook for one minute on each side and remove from the pan. Add the garlic and shallots and cook for another 30 seconds.
3. Add the tomatoes and the white wine. Reduce the wine by half and add the cream. Reduce to a sauce consistency.
4. Return the shrimp to the sauce and add the Opal basil. Salt and pepper to taste and pour this over the hot grits.

Grits

Ingredients

2 1/2 tbsp. unsalted butter
2 1/4 cups chicken stock
1/2 cup stone ground grits
1 to 2 cups whipping cream
Salt and fresh cracked white pepper to taste
1 Tsp. fresh lemon zest, chopped fine

Directions

1. Bring the chicken stock and butter to a boil in a thick-bottomed saucepan. Stir in the grits and return to a boil.
2. Reduce the heat, allowing the grits to cook for another 15 minutes at a low boil, and until the grits are thick and have absorbed most of the chicken stock.
3. Stir occasionally to keep the grits from sticking. Add 1/2 cup of the heavy cream to the pot and reduce the heat, allowing the grits to cook slowly for another 10 minutes.
4. As the liquid is absorbed, add more cream, cooking the grits until thick and full- bodied. Add salt and pepper to taste with a total cooking time of at least an hour.