DO’S & DON’TS OF GRITS Don’t cook on high heat.
VINCENT BURNS
Do be patient and stir often while cooking.
Executive Chef The Olde Pink House
Do eat them ONLY with real butter, salt, cheese or gravy. Do wash them to remove any casings prior to cooking. Don’t eat instant grits for they are impostors.
WILL OGLESBY Chef B. Matthew’s
B. MATTHEW’S
4 Shrimp Cheddar Grits and Gravy
The tavern-like atmosphere of b.Matthew’s, combined with the culinary expertise of Savannah native Chef Will Oglesby, make the total experience of dining an event to be savored. Yellow stone-ground grits from Adluh in Columbia, S.C., form the base of b.Matthew’s Shrimp and Grits. Fresh Georgia shrimp are accompanied by tasso ham, garlic, herbs, and a rich mornay sauce (with added Swiss, Parmesan and cheddar cheeses for depth). The tomato-and-green-onion garnish not only add color, but also a sweet and savory finish to this meal. Chef Will’s advice on cooking grits: “Wash them well to remove the casings and be patient while they cook.” bmatthewseatery.com
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easy at home shrimp and grits FOR A QUICK SHRIMP AND GRITS FIX AT HOME, TRY THIS TRIED-AND-TRUE RECIPE:
1 Start by cooking the grits. We like them cooked in chicken broth instead of water to add flavor.
2 While the grits are cooking, sauté bacon and one sliced onion together until your bacon gets crispy. Stir in one clove of minced garlic, 1 pound of peeled and deveined shrimp and a pinch of both salt and pepper. Cook until your shrimp is pink and fully cooked.
3 Finish off your grits by melting in 2 tablespoons of butter, 1 1/2 cups of cheddar cheese and 1/4 cup of grated real Parmesan cheese.
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Shrimp and Grits at B. Matthew's
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S OUT H MAGA ZI NE.C OM
Spoon those cheesy grits in a bowl and top with the shrimp mixture. You’ll want to gobble it up immediately!
There may be no better Savannah dining experience than sipping a glass of cold white wine accompanied by gourmet shrimp and grits at the Hostess City’s most famous historic restaurant. Any grits purist who thumbs their nose at the notion of "grits cakes" will quickly be converted by one bite of the Shrimp and Cheddar Grits and Gravy dish at the Olde Pink House. Executive Chef, Vincent Burns, explains, “We use Tillamook cheddar from Oregon and Geechee Boys Grits from Edisto Island that are a little coarser than most. They are stone-ground and give the cake a great texture.” Of course lots of butter and milk are folded into the recipe and only the freshest Georgia white shrimp are used. “The country ham gravy is key to this dish and the secret is using crispy ham to make it,” Burns explains. His biggest tip for cooking grits? “Don’t rush it or cook them on high heat, and keep stirring.” plantersinnsavannah.com/ the-olde-pink-house