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I S S U E
Burlingame Restaurant Shrimp and Grits
8 each 16/20 local shrimp 4 oz. stone milled grits (cooked with cream and butter) 6 oz. shellfish stock 1 oz. Andouille sausage 1 oz. succotash White wine
Butter Salt Lemon juice Minced shallots and garlic Scallions 6 each fried okra
Render andouille in pan, then add succotash and sauté for 2 minutes. Deglaze with 2 oz. white wine and reduce by half. Add the shellfish stock and a tablespoon of butter. Reduce again by half and season with salt and lemon juice. Add minced shallots and garlic, then quickly deglaze the pan with a splash of white wine. Reduce the wine and add 1/2 tablespoon of butter. Add shrimp and stir gently until shrimp are cooked through. Fry okra at 350º for about 2 minutes or until golden brown, and reserve. Assemble the grits and succotash with sauce and shrimp on the plate. Garnish the plate with scallions and the fried okra.
LILLY SCHEETZ
WILLIAM RASER
COMPILED BY KAREN MILLER
Lagniappe
New Orleans BBQ Shrimp 8 jumbo head on shrimp (twist the eyes just below the horn and pull out to allow sauce to get into shrimp) 4 oz. stick cold unsalted butter 1 Tbsp. minced garlic
1 Tbsp. Worcestershire sauce 1 Tbsp. blackening seasoning 1/2 cup shrimp stock 1 bottle room temperature domestic beer
Place butter, garlic, Worcestershire, and blackening seasoning in a large skillet over medium heat. When butter starts to foam, add shrimp and cook until just pink on bottom side. Turn shrimp and add shrimp stock. Gently shake pan in a backward and forward motion. When shrimp have just turned pink on second side, add 1/2 of the beer and continue shaking pan. The sauce will begin to emulsify and thicken. After a about minute, the shrimp are done and can be tipped onto a plate. If doing two servings, make sure your skillet is big enough to hold the shrimp in one layer. Serve with crusty bread to sop up the sauce. Makes 2 servings.
11 AMELIA ISLANDER MAGAZINE •
MAY 2022
www.AmeliaIslander.com
