Chef Micah Garrison's Shrimp and Grits

Courtesy of chef Micah Garrison, formerly of Middleton Place Restaurant

2 pounds local shrimp, shelled and deveined

½ cup extra virgin olive oil

1 large sweet onion, julienned

¼ pound tasso ham, julienned

2 cups white wine

2 cups local goat cheese

3 – 4 sprigs parsley and thyme

1 quart local grits

2 cups local heavy cream

¼ pound unsalted butter

Kosher salt and freshly ground pepper to taste

For the grits:

In a large pot, bring 1gallon of salted water to a rolling boil, slowly whisk in the grits and lower the heat. While stirring, add heavy cream and half the butter. Cook on low for 20 minutes, stirring occasionally. Once the grits are tender, adjust seasoning with salt and pepper if necessary.

For the shrimp:

Pour olive oil in a large hot saucepan and add onions. Sweat the onions until tender, and add the ham and shrimp with a pinch of salt. Once the shrimp begin to color, deglaze with white wine, add the rest of the butter and herbs, and simmer until the shrimp are cooked through. Adjust seasoning if necessary.

If timed correctly, the grits should be ready when the shrimp are cooked. Ladle grits into a bowl, add the shrimp sauce, and garnish with desired amount of fresh goat cheese. Depending on the appetite of your guests, this should feed five to ten people easily.

Photo courtesy of Micah Garrison