Bertolli

Nashville Seafood Recipe List

1808 Grille

1808 West End Avenue, Nashville, TN 37203
615-340-0012

Shrimp & Grits

Serves 4

Ingredients for Pork Belly Chow-Chow

1 lb Pork Belly, small diced (may substitute bacon)
1 Green Tomato, small diced
1 Red Pepper, small diced
½ head Red Cabbage, thinly shaved
½ Red Onion, small diced
1 tbsp fresh Garlic, minced
½ tbsp Red Pepper flakes
½ cup Brown Sugar
1 cup Cider Vinegar
Salt & Pepper to taste

Ingredients for White Cheddar Grits

cups Anson Mills Carolina Quick Grits
1 pint Water
1 pint Chicken Stock
1 pt Milk
Salt & Pepper, to taste
½ lb White Cheddar, shredded

Ingredients for Shrimp

Olive Oil
15 Shrimp (13/15), cleaned and deveined
Salt & Pepper
Old Bay Seasoning

Method for Pork Belly Chow-Chow

• In large sauté pan, render pork belly until crispy.
• Add the next six ingredients to pan. Sauté until vegetables begin to soften.
• Add brown sugar and vinegar; simmer until cabbage is tender. Season with salt & pepper.

Method for White Cheddar Grits

• Place grits in sauce pan and cover with water. Stir once.
• Let stand a full minute, then, with a fine strainer, skim chaff and hull from top.
• Cover and let sit over night at room temperature.
• Add chicken stock and milk to soaked grits.
• Place on medium heat and bring to a simmer, stirring constantly with a wooden spoon. Season lightly.
• Reduce heat to low and cook, stirring frequently, until grits are tender and creamy, holding their shape on a spoon. Fold in cheese, and adjust seasoning.

Method for Shrimp

• While the grits and chow-chow are cooking, heat a small amount of oil on medium heat in another sauté pan. Season shrimp with salt, pepper and old bay seasoning.
• Cook in single layer, flipping once, until just pink and cooked through.

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