Bertolli

Hilton Head Seafood Recipe List

Topside Waterfront Restaurant

160 Lighthouse Road, Hilton Head, SC 29928

Shrimp & Grits

Serves 4

Ingredients for Grits

4 cups Chicken Broth
½ cup Whipping Cream
1 cup Quick Cooking Grits
Salt & freshly ground Black Pepper
1 tbsp Butter
¼ cup Parmesan

Ingredients for Shrimp

2 tbsp Butter
2 tbsp Flour
2 tsp Cajun Seasoning
½ medium Onion, chopped
2 cloves Garlic, minced
1 Green Bell Pepper, chopped
½ cup Celery, diced
½ lb Andouille Sausage, sliced
2 lb uncooked Large Shrimp, peeled & deveined
1 cup Fish or Crab stock or Bottled Clam Juice
1 can Diced Tomatoes (14.5-ounce)
2 tsp Worcestershire
2 tsp Tabasco
Chives for garnish, chopped

Method for Grits

• In a heavy-bottomed saucepan, bring the chicken stock, and whipping cream up to a low simmer.
• Whisk in the grits and a good bit of salt. Stir constantly and return to a low simmer. Cook until thickened, stirring often, about 5 minutes.
• Stir in the butter and Parmesan cheese.
• Season, to taste, with salt and pepper.

Method for Shrimp

• Heat a large sauté pan over medium-heat.
• Melt butter and flour whisking to form a paste.
• Cook over medium heat until golden brown, stirring constantly, then add the seasoning.
• Add the onion, celery, garlic, and green bell pepper. Sauté until tender and translucent. Add the sausage.
• When the sausage has cooked, add the shrimp and sauté for about 2 minutes.
• Add stock, diced tomatoes, Worcestershire & tabasco. Bring to a boil, stirring constantly then reduce heat to a simmer & cook about 5 minutes.
• Season with salt and pepper.

To Plate

• Pour over grits and garnish with chives.

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