CHARLOTTE, NC (WBTV) - North Carolina Shrimp and Stone Ground Grits
By Got to Be NC Competition Dining Series' Charlotte Competitor
Chef Eric Litaker of Dogwood Southern Table & Bar
* 1 C Anson Mills Stoneground Grits
* 1 qt Chicken Stock
* 1/4 lb butter
* 1 C heavy cream
* Salt and Pepper
Bring stock to a boil. Add grits and return to a boil. Reduce heat to simmer and let cook, stirring every once in a while, for 45-60 minutes. Add butter, cream, and salt & pepper to taste.
* 8 Shrimp (16-20/lb)
* 8 Roasted cherry tomatoes
* 3 oz Chorizo or Spiced Sausage (we use DW1 a blend we grind in house)
* 2 oz dry white wine
* 1 oz chicken stock
* 3 oz butter
* Fresh herbs (parsley, thyme, rosemary) chopped
Saute sausage until cooked through. Add tomatoes and cook for 1-2 min. Deglaze pan with white wine and cook for 2-3 minutes. Add shrimp and stock. Cook until shrimp is desired doneness. Finish with butter and fresh herbs.
Plate by placing grits in a large pasta-type bowl. Top with shrimp, tomatoes, and all the sauce in the pan.
Best enjoyed with large glass of white wine, cold beer, or other delicious libation of your choosing.