King and Prince Shrimp and Grits Recipe

On a recent visit to The King and Prince, Debi Lander tried the Shrimp and Grits dish in the King’s Tavern Restaurant.  Her review and recipe can be found here on her food blog.

By~Lander~Sea Food Tales

Restaurant Reviews, Recipes and Ramblings from Debi Lander

Saturday, June 5, 2010

Shrimp & Grits

shrimp and grits recipe

Shrimp and Grits at The King and Prince

I’ve called Florida my home for 14 years but I’m not a G.R.I.T.- meaning  a ” girl raised in the South.”  Truth be told: I don’t even like grits. They feel grainy in my mouth,seriously– gritty is the right word.

However, while staying at The King and Prince Resort on St. Simons Island in coastal Georgia, I attended an elegant dinner featuring Shrimp and Grits.  I’ve got to admit, the dish was sinfully luscious and I devoured it.

Chef Robyn Gomez Cooking Shrimp and Grits

Chef Robyn Gomez prepared the recipe in front of the guests and he changed my mind. Grits are worthy of royalty- at The King and Prince.

King and Prince Shrimp and Grits
Serves 6 to 8 people

Burgundy Gravy
2 ounces water
1 pound shrimp – 26-30 count
3/4 cup sliced mushrooms
1/2 cup julienned green pepper
1/2 cup julienned onion
8 beef bouillon cubes
1 quart water
Dash of salt
Dash of cayenne pepper
4 ounces Burgundy wine

Sautee shrimp for Shrimp and Grits Recipe

Sauté onion, mushrooms, and peppers in butter.  Add wine and bring to boil.  Add salt and cayenne pepper, reduce heat.  Add shrimp and simmer for 5 minutes.  Add beef bouillon cubes and mix well, add water, and bring to boil.  Thicken with a 1/2 cornstarch and 1/2 water mixture.

Cheese Grits
2 cups stone ground grits
1 quart chicken stock
2 cups heavy cream
2 cups half and half
1 1/2 cups Monterrey Jack cheese
1/4 cup water

Bring chicken stock and cream to boil.  Add grits, cook for 5 minutes. After grits cook, add the 1/4 cup of water.  Add

Shrimp and Grits

Simmer Shrimp and Grits

cheese, reduce hear, and simmer for 5 minutes.  Add butter, stir well and cook for 10 minutes.

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