Bertolli

Hilton Head Seafood Recipe List

CQ’s Restaurant

140A Lighthouse Road, Hilton Head, SC 29928
843-671-2779

Garlic & Bacon Local Wild Atlantic Shrimp Anson Mills Lobster & Corn Grits,Chef’sGarden Greens, Butternut Squash Bisque

Serves 2

Ingredients for the Shrimp

12 Wild Atlantic shrimp, peeled and deveined
Sea Salt and fresh Ground Black Pepper, to taste
1 tbsp Roasted Garlic
1 tbsp Olive Oil
1 tbsp Shallot, minced
1/4 cup Applewood Smoked Bacon, roughly chopped
2 tsp Chives, chopped
1 tsp Butter

Ingredients for the Bisque

1 Butternut Squash, peeled, seeded & diced 1 D’anjou Pear, peeled, cored & diced 1 small Onion, diced 3 cup Vegetable Stock 1/4 tsp Cayenne Pepper 2 tbsp Light Brown Sugar
1/2 tsp Cinnamon
1/4 tsp Nutmeg
Sea Salt & Pepper, to taste

Ingredients for Grits

3 cup Lobster Stock
1/2 tsp Sea Salt
3/4 cup Anson Mills Grits
1/2cup Corn
1 tbsp Butter
1/2 cup White Cheddar Cheese

Method for Shrimp

• Heat oil in sauté pan, add bacon and render until almost crisp.
• De-grease pan, add shallots cooking until translucent, add shrimp and roasted garlic.
• Season with sea salt and fresh ground pepper, cook until shrimp are cooked through, finish with butter and chives

Method for Bisque

• Combine all ingredients and cook until tender, strain half of the liquid and reserve.
• Puree until smooth, adjust consistency until desired thickness, and pass through fine mesh sieve.

Method for Grits

• In a saucepan, bring lobster stock and salt to a boil. Pour in grits and stir until boiling point is reached.
• Reduce heat to low and stir until grits are tender, add corn, butter and cheese, stir until grits are tender about 45 minutes

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