Bertolli

Charlotte Seafood Recipe List

New South Kitchen & Bar

8140 Providence Road #300 , Charlotte, NC 28277
704-541-9990

Shrimp & Grits

Serves 4

GRITS INGREDIENTS:

1 small onion minced
2 cups whole milk
2 cups chicken stock
1 cup stone ground grits
1 T butter
2 T parmesan cheese
1T snipped chives
salt & pepper

METHOD:

Sautee the onion in a pat of butter until translucent. Add the milk & stock and bring to a boil. Pour the grits in slowly—whisking constantly to avoid lumps. Turn the heat to low and simmer for 45 minutes to 1 hour until the grits are done stirring frequently to avoid burning. Stir in the butter, cheese, chive and season with salt & pepper. Reserve warm.

SHRIMP INGREDIENTS:

1 1/2 lb. peeled & deveined shrimp
8 oz sausage crumbled (you can use any sausage but we use a spicy Italian)
3 cups mushrooms cut into 1/4s
3 cups rich chicken stock
1 T fresh thyme leaves chopped fine
1 t fresh rosemary chopped fine
4 T butter chilled

METHOD:

Heat a pan over high heat until very hot. Add the sausage & mushrooms and cook until the sausage is almost done and the mushrooms begin to release water. Add the stock & herbs and bring to a boil. Reduce the stock by 1/2. Add the shrimp and the butter. Bring the liquid back to a boil and shake the pan back and forth to cook the shrimp and emulsify the butter.

FINISH:

Divide the grits into four bowls and ladle the shrimp, sausage & gravy over the grits.

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