Bertolli

Atlanta Seafood Recipe List

Houston Mill House

849 Houston Mill Road, Atlanta, GA 30329
404-727-4033

SHRIMP AWENDAW

4 Servings

Ingredients for Grit Cakes

48 oz Water
16 oz Stone Ground Grits
1 1/2 oz Red Pepper, small dice
1 oz Parmesan Cheese, shredded
Flour, as needed
To taste Salt and Pepper
Peanut Oil, as needed

Additional Ingredients for Assembly

16 ea Large Shrimp, peeled and deveined
2 oz Sugar Snap Peas, blanched
2 Scallions, chopped
Peanut Oil, as needed

Ingredients for Sauce

1 oz Butter
1 oz Shallots, Chopped
1 oz Garlic, Chopped
3 oz Red Pepper, small dice
4 oz County Ham, small dice
6 oz Fresh Peaches, large dice
1 1/2 oz Parmesan Cheese, Shredded
12 oz White Wine
22 oz Heavy Cream
To taste Salt and Pepper

Method for Grit Cakes

  • Place water into a pot with a dash of salt, bring to a boil.
  • Slowly whisk in grits until completely incorporated, cook on low heat, stir occasionally so as not to burn grits, until grits are cooked.
  • Remove from heat and add red pepper, cheese and season to taste.
  • Pour onto a greased half sheet pan, spread until even and allow to set.

    Method for Sauce

  • Sweat shallots, garlic, ham and peppers in a sauce pan until translucent.
  • Add wine, peaches and cream, reduce by half.
  • Whisk in cheese and season to taste, keep warm.

    Method for Presentation

  • Cut grits with circular cutter, dredge in flour and pan fry in peanut oil until golden brown, keep warm.
  • Saute shrimp in peanut oil until just cooked then add in finished sauce.
  • Place one grit cake in center of plate.
  • Place 4 cooked shrimp on top of grits.
  • Spoon sauce atop shrimp.
  • Garnish with snap peas and scallions.

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