Bertolli

Charleston Seafood Recipe List

Library at Vendue Inn

23 Vendue Range, Charleston, SC 29401
843-577-7970

Shrimp & Grits Appetizer

Serves 6

Ingredients for Tomato Bacon Tasso Sauce

3 pieces Applewood Smoked Bacon, rough chopped
¼ lb Tasso Ham, medium dice
1 tbsp Olive Oil or Clarified Butter
½ cup Yellow Onion, small dice
¼ cup Celery, small dice
1 tsp Garlic, minced
1 tbsp Kosher Salt
2-2 ½ tbsp Cajun Seasoning
2 tsp ground Black Pepper
5 shakes Tabasco®
4 shakes Worcestershire Sauce
5 each Roma Tomatoes, rough chop
¼ cup White Wine

Ingredients for Wilted Greens

1 handful Mesclun Mix, or any other colorful mix of lettuces
1 pinch Garlic, minced
1 pinch each Kosher Salt & Black Pepper
White Wine
Clarified Butter

Ingredients for Grits Cakes

2 cup Stone Ground Yellow Grits
6 cup Water
4 tbsp cold Butter
1-2 tbsp Kosher Salt
1 tbsp Ground Black Pepper
6 shakes Tabasco
½ cup shredded Cheddar Cheese
¼ cup shredded Parmesan Cheese

Ingredients for Shrimp & Grits Appetizer Per Serving

4 each large Shrimp, peeled & deveined
2 oz Tomato Bacon Tasso Sauce
1 handful Wilted Greens
1 ½ each griddled Grits Cakes

Method for Tomato Bacon Tasso Sauce

• In a medium heavy bottomed sauce pot, combine the bacon, tasso and butter over medium heat.
• Cook, stirring frequently, until the bacon is almost completely rendered.
• Add onion, celery, and garlic. Cook for 5 minutes or until onion softens.
• Season with salt, cajun seasoning, pepper, Tabasco, and Worcestershire sauce.
• Cook out for 4-5 minutes, stirring frequently.
• Add tomatoes and stir around for 2 minutes.
• Deglaze the pot with wine.
• Reduce heat to between low and medium-low and allow the sauce to simmer until all the tomatoes are “melted.”

Method for Wilted Greens

• Heat 1 tablespoon of butter in a sauté pan over medium-high heat.
• Add a handful of mesclun mix and garlic.
• Toss to coat with butter, season, then toss again to begin wilting.
• Deglaze with a splash of wine to finish wilting. Remove from heat and drain.

Method for Grits Cakes

• In a medium heavy bottomed sauce pot, bring the water to a rolling boil.
• Begin whisking the water and slowly pouring in the grits at the same time until all the grits are incorporated.
• Immediately reduce heat to medium-low.
• Let the grits “cook out” as recommended by the packager. It usually takes anywhere from 25-45 minutes.
• Stir the grits frequently as they tend to stick to the bottom of the pot.
• When the grits are completely cooked, add cold butter in pieces and whisk to melt. Season with salt, pepper and Tabasco. Whisk to thoroughly incorporate.
• Whisk in the cheeses.
• Spray a 9” pan with pan spray or spray oil.
• Pour the hot grits into the prepared pan and smooth the top with a greased spatula.
• Put the pan in the refrigerator and allow to cool completely.
• Use a ring mold to cut out your grits cakes. I use a 2” circle mold and the appetizer calls for one full circle and one ½ circle.
• Heat a nice flat sauté pan (or griddle) with a little clarified butter.
• Place the grits cakes rough side down on the hot surface to brown. When the cakes are golden brown, flip them over and brown lightly on the other side.
• They can be held at this point for later heating or put directly into the oven to heat throughly.

To Plate Shrimp & Grits Appetizer

• Saute the shrimp to almost done then add the sauce to finish. Heat thoroughly.
• If not already done, throughly heat the browned grits cakes in the oven.
• Place a full circle grits cake in the center of a plate.
• Neatly place the wilted greens on top of the cake. • Place one shrimp to the left of the grits cake on the plate.
• Lean the top of a ½ circle grits cake on the greens and rest the bottom of the cake on the shrimp
• Place the remaining 3 shrimp around the plate and carefully sauce.

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