Shrimp & Grits, the most famous dish of the South Carolina Lowcountry, is really more of a concept than a particular dish, and there are dozens of variations on the theme.

My version is a “re-mix” of the classic ingredients into something that’s elegant enough for a weekend dinner party, but simple enough to make for a weekday family dinner. It can even be prepared ahead to the point where final cooking time is about 15 minutes!

Here’s a photo of the Coastal Carolina Shrimp and Grits Tart below.

Ingredients:

4 cups water (or 3-1/2 cups water & 1/2 cup milk)
1 cup regular or “quick” (not “instant”) yellow grits (or substitute an equal amount of polenta)
1 tsp salt
1/4 tsp white pepper
½ tsp celery seeds (optional)

1 Tbsp canola or light olive oil
1 - 16 oz bag frozen multicolor pepper & onion mix
1 clove garlic, minced
1/4 tsp seasoned salt or Cajun-style spice blend
1/2 tsp dried marjoram
1 Roma tomato, diced (juice reserved)

2-3 Tbsp toasted sesame seeds (optional)

2 Tbsp butter
1 large clove garlic, minced
1 Tbsp minced chives
1 lb large shrimp, peeled & deveined
1 tsp sweet paprika
1 Tbsp minced parsley
2-3 dashes hot pepper sauce (optional)

2 oz sharp cheddar cheese
2-3 Tbsp real bacon bits (or smoked ham bits; see Cook’s Notes)
2 scallions (green parts only), sliced in thin diagonal strips (about 2 Tbsp)

PREPARATION:

Cook the grits (see Cook’s Notes) with the salt, white pepper and celery seeds (if using), stirring often, until well thickened and creamy.

While grits are cooking, heat the oil in a large, non-stick saute pan or skillet over medium-high heat. Saute the pepper & onion mix, garlic, seasoned salt, and marjoram until vegetables are just tender (about 10-12 minutes.) Stir in the diced tomato and juice. Remove from heat.

When the grits are done, remove from heat, uncover, and allow to “set up” for 10 - 15 minutes. Meanwhile, pre-heat oven to 425 degrees and lightly coat the inside of an 8 or 9 inch non-stick springform pan with cooking spray and sprinkle the sides with the sesame seeds, if desired.

Using a flexible spatula, spread the grits in the springform pan, making an even layer on the bottom and spreading a “crust” up the side about 1 inch above the bottom layer.
Don’t worry about getting the sides exactly even (rough is good!) Distribute the pepper & onion mix over the bottom and gently press into the grits. Bake for 15 minutes.

**Note: This recipe can be made ahead to this point and refrigerated. (When ready to finish, re-warm in oven for 10 minutes while preparing shrimp.)**

While grits are baking, melt the butter in a large, non-stick saute pan or skillet over medium-high heat and saute the garlic and chives for a minute or two. Add the shrimp, sprinkle on the paprika, parsley, and the hot pepper sauce (if using), stir well and saute until shrimp have just turned opaque (3-5 minutes.) Taste for salt.

Spread the shrimp evenly on top of the pepper & onion mix and grate the cheddar on top using a large hole grater. Sprinkle on the bacon or ham bits and the scallions; bake for 5 minutes more. Remove from oven and let rest for 10 minutes.

Makes 6 Servings.

Cook’s Notes:

An easier method for cooking grits (and polenta, too): thoroughly whisk all the grits into the cold water right at the beginning. Continue to whisk regularly as the water heats up and they’ll turn out creamy and lump-free every time.

Also, don’t worry about overcooking – grits improve with a longer cooking time than the package directions call for.

A tasty alternative to real bacon: cut very lean smoked ham into small pieces and saute until nicely browned.

Enjoy!

You Can Read More of Doug’s Recipe Corner Here.

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Please join us for tomorrow’s edition of our special Seafood and Pasta Series when we’ll share our original recipe for Mac and Cheese Paella With Shrimp and Scallops.

My Splendid Table has a wonderful, simple overview of how to make and use beurre monte, a workhorse sauce relied upon by such chefs as Thomas Keller and Tom Colicchio.

The page also shares Keller’s recipe for Sweet Potato Agnolotti with Sage Cream, Brown Butter, and Prosciutto which makes prominent use of the sauce.

(Wikipedia also has a good entry on beurre monte here.)

Here’s a few links to some recipes that feature beurre monte sauce…

• Sweet Butter Braised Maine Lobster with Baby Arrowleaf Spinach and a Saffron-Vanilla Sauce from Chef Thomas Keller via Food & Beverage International

• Filet Mignon With Yellow Corn Polenta and Cheese from Buhay Cocinero

• Potato Gnocci from Chef Tom Colicchio via The New York Times

• Cassolette of Sea Urchin and Lobster from Chef Ken Oringer of Clio

• Southern Hoe Cakes from Group Recipes

• Fried Corn Meal Mush From About.Com: Southern Food

• Lavender Flavored Lemonade from Southern Sandra

• Buttermilk Fried Chicken from Simply Recipes

• Carolina Fish Muddle from History.Org

• Colonial Corn Pudding from Foodreference.Com

• Georgia Peanut Salsa from Taste of Home

• Thomas Jefferson’s Ice Cream From Slashfood

• Colonial Innkeeper’s Pie from Cooks.Com

Enjoy the Holiday!

Join us tomorrow to enjoy an interesting series of historical 4th of July photos taken across the United States, courtesy of the Library of Congress.

Here’s Day 6 of the A Week of Onion Rings series which features Southern Style Sweet Corn Onion Rings.

(Yesterday’s featured onion rings were Stuffed Potato Skin Onion Rings.)

This one’s a little different, but still very easy. It captures the flavor of sweet summer corn and wraps it around the onion in a golden, pillowy crust. Perfect with grilled food of all kinds.

This recipe uses canned corn, but you can make it using fresh corn scraped off the cob. Adjust the salt and sugar to your taste. A nominal amount of garlic powder is invoked for its mysterious power to enhance the flavor of corn while not making its own presence known.

Ingredients:

1 can (about 15 oz) cream-style corn (I use Del Monte because they add less sugar)
1 cup self-rising flour (plus additional if needed)
1/8 tsp white pepper (or more to taste)
1/8 tsp garlic powder
1/4 to 1/2 tsp salt
Oil for frying
1 very large yellow or Vidalia onion, cut and separated into 3/4 inch rings

Preparation:

Pulse the corn in a food processor or blender until nearly smooth. Remove to a bowl and whisk in the flour 1/4 cup at a time until a thick batter is achieved. Whisk in the spices and set aside. Heat 1/2 to 3/4 inches oil in a heavy skillet to 375 degrees.

Dip an onion ring into the batter, coating thickly. Lay it gently into the oil and cook until golden, turning once. Remove and drain on paper towels. Repeat with remaining rings. You can do 2-3 at a time depending on the size of your skillet, but take care not to crowd the pan or let the temperature drop too much, or the rings will turn out greasy.
Enjoy!

Serving Suggestions:

• A pinch or three of cayenne adds a little counterbalance to the corn’s sweetness.

• Add some finely minced sweet red or green pepper, or finely minced pickled jalapeno to the batter.

• Take a large soft kaiser roll, put a big onion ring on the bottom half, put a heap of smoky pulled pork inside the onion ring, top with creamy cole slaw, put the lid on, bite. The great outdoors just got greater, didn’t it?

You Can Read More of Doug’s Recipe Corner Here. Note: This article is also available in the following convenient format(s)…

The winners of the 2008 James Beard Awards have been announced. (You can see a full list of all the winners here.)

Because of the area’s bumper crop of great chefs, fine dining, and fresh ingredients, local congratulations go to Robert Stehling of Hominy Grill in Charleston, SC who has won in the Best Chef: Southeast category.

(You can see our list of all the JBA nominees here.)

Here’s eight of Stehling’s recipes in case you want to experience a taste of Lowcountry inspired goodness in your home kitchen:

• Robert Stehling’s Buttermilk Pie from The New York Times (also an exploration of the recipe from The Wednesday Chef)

• Robert Stehling’s Shrimp and Grits from Discover South Carolina

• Bacon-Roasted Turkey with Sweet-Onion Gravy from Food & Wine

• Grilled Portobello Mushroom and Barley Salad W/ Basil Puree from Big Oven

• Citrus-Pickled Shrimp from Food & Wine

• Robert Stehling’s Spinach Potato Cakes with Roasted Tomato Sauce from Cookie

• Shrimp Burgers from My Recipes.Com

• Avocado and Wehani Rice Salad from Astray Recipes

If you’d like to learn more about Charleston’s Hominy Grill and see the chef in action, click here to watch a brief clip from the Food Network.

According to an article in Gothamist:

“Between the New York Times barbecue cover story last week and the giveaway pulled pork yesterday in Madison Square Park, it would seem as though New York is going all kinds of rubbed and sauce-slathered crazy (don’t forget to free up the second week of June for the mammoth Big Apple Barbecue).

While the current media blitz over toasted bones and brash pit masters inevitably continues, Gothamist would like to divert just a little of your attention to some barbecue-appropriate side dishes and accoutrements, in particular, from the Carolinas and Georgia.”

You can read more of the article here.

Gothamist also has a nice article about The Carolina Country Store in Brooklyn here which was discussed here on Chowhound. Mentioned in the previous article, Poor Freddies Rib Shack was named one of the best places to eat in NY by the Village Voice and was raved about here by the folks at Chowhound.
Among the often hard-to-find items expats from the South can enjoy there are bone-in country ham, pimento cheese, hoop cheese (rat cheese), red franks, and boiled peanuts as well as the far easier to find hush puppy mixes and bags of grits.

You’ve doubtless heard the term “out to lunch” as used to describe someone who’s not fully engaged in what they are doing; just going through the motions.

In contrast to that I’d like to add the phrase to the verbal pantheon “out to dinner” to describe someone deeply savoring each and every bite with great attention and awareness; someone truly alive to all the sensual possibilities and satisfactions that only a great meal can provide.

Do you remember the first time you had corn on the cob cooked up and buttered only minutes after it was harvested? Your first cream puff, bursting at the seams, swirls of chocolate drizzled pastry brushing your nose? The thrilling sinus rush of wasabi harmonizing with the buttery notes of fresh tekkamaki? The intoxicating scent of Vidalia onions caramelizing on the grill?

Then you’ve been fortunate enough to have that “out to dinner” experience.

Recognized for giving many people that “out to dinner” feeling early in their careers, these chefs were named the 2008 Best New Chefs in America by Food & Wine. Seeking to discover tomorrow’s superstar chefs in the making, Food & Wine’s previous awardees included Thomas Keller in 1988, Nobu Matsuhisa in 1989, and Rick Bayless in 1988.

Courtesy of Travel Industry Wire.Com:

A recent Travel Industry Association of America (TIA) study, showed that 58% of all American leisure travellers say they are somewhat/very interested in taking a trip to engage in culinary or wine-related activities.

With this in mind, editors of the website Travelocity say they scoured the globe to highlight unique foodie finds.

Due to its access to top-notch chefs and fresh ingredients, Charleston, SC made the list

Travelocity’s 10 Delicious Destinations for Foodies: (in alphabetical order)

• Barcelona, Spain

This Spanish city started getting recognition just within the last five years. Catalan influences dominate both the culture and cuisine with French and Mediterranean inspired dishes more prevalent than traditional Spanish fare. Catalan cuisine features a unique combination of ingredients such as red meat and fish; poultry and fruit; and pork sausage with white beans. Each dish is unique, original and utterly impossible to put down.

• Boulder, Colorado

It’s no secret that Boulder is about as eco-friendly and earthy as it gets, but what may come as a surprise is how the recent addition of urban dwellers has led to a more sophisticated and trend-setting approach to organic dining. Take The Kitchen Café for example, which offers an eclectic menu with superior organic ingredients, but moreover, is completely green-they even compost all of the kitchen scraps and use wind power. On top of this green approach, Boulderites have access to some of the country’s finest boutique ingredients, such as hormone-free Colorado lamb, local cheeses, and even organic microbrews.

• Charleston, South Carolina

Some may call it soul food, but in Charleston they call it Low Country cuisine. Prevailing as the undisputed local favorite, this culinary specialty infuses restaurant menus with dishes such as Frogmore Stew, She-Crab Soup and Hoppin’ John. Rice, grits and fresh, local produce play an integral role in the creation of these truly Southern meals, and the waters that surround South Carolina’s Low Country inspire local cooks more often than not with seafood dishes found on just about every menu.

• Las Vegas, Nevada

In the spirit of Liberace, Vegas’ recent restaurant boom is completely over the top-and we mean that in the best possible way. If you want your foie gras topped with shaved truffles and dusted with gold, it’s a sure bet it can be found here. Top chefs from NYC, Paris, and London are opening namesake outposts in hotels and casinos with much fanfare, so keep an eye out for Emeril, Thomas Keller, and Bobby Flay. Fortunately for our wallets, Vegas’ famous buffets are still a beloved part of life on The Strip.

• London, United Kingdom

London is shaking its reputation for having mediocre cuisine (we think it was undeserved anyway!). Celebrity chefs like Gordon Ramsey have built on the English penchant for exquisite service and fine surroundings, and have made the current restaurant scene world famous. All the while, specialty gourmet shops have continued operations for nearly 300 years, as in the case of Fortnum & Mason, known for its fine teas, and Paxton & Whitfield, cheesemonger to the royal family. Choose from afternoon tea, Indian curries, and classic pub fare, like shepherd’s pie-then wash it down with a black and tan before hitting the museums.

• Montreal, Quebec

Known ubiquitously for its French cuisine, the Montreal culinary scene also boasts imaginative carte du jours from more than 80 countries. Dine at one of the city’s 5,000 restaurants, or spend the day meandering through local markets in search of the same culinary treasures used by Montreal chefs. While there, sample a Montreal-style bagel topped with cream cheese or a smoked meat sandwich, two local treats.

• New Orleans, Louisiana

Many first time visitors head to New Orleans to experience events such as Mardi Gras or JazzFest, but they return time and time again for its food. NOLA’s most famous restaurants include Emeril’s, Commander’s Palace and Antoine’s, but local favorites such as Jacques-Imos and Port of Call deserve a spot on the map of culinary treasures as well. Cajun and Creole dishes throughout the city tempt the taste buds, and no visit to Crescent City is complete without indulging in a beignet dusted with powdered sugar and a cup of café au lait laced with chicory at Café Du Monde.

• New York, New York

Cabbies and billionaires alike clamor for the city’s famous slices, pretzels with mustard, and roasted chestnuts in paper bags, but beyond streetfood, NYC boasts more restaurants per capita than any other American city. Whether one is looking for a neighborhood Italian joint or sweeping views of Central Park at Per Se, there’s something for everyone. The city is also home to some of the best foodie souvenir shops around, including DiPalo’s homemade mozzarella, the Doughnut Plant’s pistachio glazed version, and Vintage’s Long Island wines.

• Rome, Italy

Dining in this Italian capital is an experience that’s arguably just as pleasurable as seeing the sites the city has to offer and surprisingly, finding the best fare is as easy as pie. While Northern Italy is famous for its pesto and truffles, Tuscany for its olive oil and beans, Sicily for its sweets, and the south for its seafood and spice, Roman cuisine boasts all of this and more. From home-style Italian cooking in charming trattorias to innovative fare in designer restaurants, the old streets of Rome will have you savoring la dolce vita.

• San Francisco, California

Alice Waters is credited with changing the way Americans eat, and now her local, seasonal approach to cuisine is now an integral part of San Francisco’s venerable restaurant scene. With Wine Country vintages at hand, Bodega Bay oysters on the half-shell, and Northern California’s bounty, visitors are able to try ingredients they wouldn’t have access to at home. As if that weren’t enough, the City by the Bay is a hotbed for artisanal products, such as Cowgirl Creamery’s Mt. Tam cheese, McEvoy Ranch olive oil, and Scharfenberger chocolates, all of which can be found at the foodie mecca known as the Ferry Building.

“Late last year I went on a mammoth eating adventure around the southern United States. I’ve banged on at length about Charleston’s grub here, after my shock at hearing about Bill Clinton letting his grits go cold (come on Bill, an Arkansas boy should know better). But I haven’t mentioned the amazing food I had elsewhere in the South. And that’s just rude.”

In the story, Susan Smillie of the UK newspaper The Guardian, enjoys the Southern hospitality of Atlanta where she eats (among many other delicious things) Carolina gold rice soup with grilled quail, peanuts, and scallions and New Orleans (where she eats jambalaya and explores the myriad joys of andouille sausage).

The trip starts in South Carolina, where she eats savory shrimp and grits at Charleston’s Old Village Post House and tender lamb glazed with chocolate barbecue sauce at Tristan’s.

You can read more of her story here.

• Shrimp and Hearts of Palm Salad (from Cooks.Com)

• Corn, Crab, and Roasted Red Pepper Soup (from CDKitchen.Com)

• Savannah Red Rice (from Recipezaar.Com)

• Southern Oyster Casserole (from FamilyOven.Com)

• Cajun Snapper and Shrimp over Bacon Cheddar Cheese Grits with Red Pepper Coulis (from The Food Network)

• Hummingbird Cake With Cream Cheese Frosting (From About.Com: Southern Food)

• Red Velvet Cake With Raspberries and Blueberries (from Epicurious)

Enjoy the Holiday!