Restaurant Recipes

High Cotton Shrimp and Grits

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Yield: 4 servings

Ingredients

Grits

  • 6 cups water
  • 1/4 pound butter
  • 2 1/4 cups heavy cream
  • 2 cups stone-ground country grits
  • Salt and pepper, to taste

Crab Stuffed Shrimp

  • 1 pound claw crab meat
  • 1 red bell pepper, finely diced
  • 1 green bell pepper, finely diced
  • 1/2 red onion, finely diced
  • 1 egg
  • 1/4 cup heavy cream
  • 2 teaspoons prepared yellow mustard
  • 1 tablespoons lemon juice
  • 6 dashes Tabasco sauce
  • 1/4 cup cracker meal or 1/3 cup breadcrumbs
  • 1 pound butterflied shrimp
  • 1 1/2 pounds bacon, lightly cooked

Collard Greens

  • 6 strips bacon
  • 1/2 yellow onion, chopped
  • 1 cup pepper vinegar
  • 1 bunch collard greens, cleaned and chopped

Pepper Gravy

  • 1 carrot
  • 4 ribs celery
  • 1 yellow onion
  • 1 teaspoon cracked black pepper
  • 1 teaspoon salt
  • 1/4 pound butter
  • 1/2 cup all-purpose flour
  • 1/4 cup dry sherry
  • 2 cups shrimp stock
  • 2 teaspoons chopped fresh parsley

Instructions

Grits

  1. Bring the water, butter and heavy cream to a boil, add the grits and simmer for 1 to 2 hours until grits are creamy.
  2. Season to taste with salt and pepper.

Crab Stuffed Shrimp

  1. Pick through the crab meat to be sure there are no shell particles. Mix together crab meat, peppers, onion, egg, 1/4 cup heavy cream, mustard, lemon juice and Tabasco.
  2. When thoroughly mixed, stir in cracker meal or bread crumbs until mixture is dry enough not to stick to hands easily.
  3. Season with salt and pepper to taste.
  4. Pack a small amount of the crab mixture into each shrimp and wrap each one with the cooled precooked bacon slices. Set aside.

Collard Greens

  1. Sauté the 6 strips bacon and onions in a tall pot.
  2. When brown, add vinegar and boil for 5 minutes.
  3. Add collard greens, cover the pot and steam until tender. You may want to add a little water to keep them from drying out.
  4. Season to taste with salt and pepper.

Pepper Gravy

  1. Puree the carrot, celery and onion in a food processor.
  2. Sauté pureed vegetables with pepper and salt in the butter until tender.
  3. Over medium heat, sprinkle the flour over the vegetables and stir well. The mixture will become pasty. Continue to stir and cook for an additional 5 minutes.
  4. Add sherry and shrimp stock. Bring to a boil. The mixture will thicken as it comes to a boil.

To serve

  1. Roast the shrimp in a hot (400 degrees F) oven until the bacon is crisp.
  2. Place a portion of the grits in a bowl.
  3. Top with collard greens and the shrimp.
  4. Lightly cover with the pepper gravy so there is an even, thin layer over the shrimp, collards and grits.
  5. Garnish with chopped parsley and serve.

Attribution

Chef Jason Scholz, High Cotton, Charleston, South Carolina



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