Recipe: North Carolina Shrimp and Stone Ground Grits

Recipe: North Carolina Shrimp and Stone Ground Grits

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

Grits Ingredients:

* 1 C Anson Mills Stoneground Grits

* 1 qt Chicken Stock

* 1/4 lb butter

* 1 C heavy cream

* Salt and Pepper

Grits Method:

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.

Shrimp Ingredients:

* 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

Shrimp Method:

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.

To Finish:

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.

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