Sunday, November 01, 2009
Food, Recipes, Atlanta

Put some south in your mouth

Todd Ginsberg of Bocado shares his recipe for Wild American Shrimp and Grits with White Wine Tobasco Sauce

Heidi Geldhauser

By Todd Ginsberg

Shrimp and grits are a beloved dish and a food of comfort among diners in the Southeast. The key to making this dish unique is all in the savory sauce. The sweetness of the white wine and the heat of the Tabasco and peppers are an ideal complement to the grits and add an extra layer of flavor to a classic favorite. When selecting the shrimp, look for plump but not-too-large shrimp and prepare about 16 to 20 for this recipe. The shrimp need to be American Wild for the ideal texture and taste, and it’s always important to buy local. Shopping locally for products not only ensures a quality product, but it’s also beneficial to our economy. My personal favorite for the grits are the Logan Turnpike brand; these stone-ground grits from the North Georgia Mountains are a great quality. When preparing the sauce, you have two options: water or chicken broth. The use of chicken broth adds a more robust flavor and enhances the taste of the dish. However, water is always an option. Lastly, and of utmost importance, I recommend enjoying your shrimp and grits with a nice glass of sauvignon blanc or an ice-cold beer. SP
Todd Ginsberg is the executive chef at Bocado. 887 Howell Mill Road. 404-704-5850. www.bocadoatlanta.com.

WILD AMERICAN SHRIMP AND GRITS WITH WHITE WINE TOBASCO SAUCE

Serves 4

Ingredients:

For Shrimp:

• 16/20 (1 pound) wild American shrimp (reserve shells for sauce)                              
• Butter
• Salt
• White pepper

For Grits:

• ¼ cup Logan Turnpike Grits                                          
• ½ cup milk                                                                               
• ¼ cup chicken stock                                                               
• ¼ cup cream                                                                           
• 2 tablespoons butter                                                                              
• ½ cup Grafton Farms White Cheddar                             
• Salt
• Pepper

Instructions:

Mix all together, and bring to a boil. Turn down, and simmer until the grits are fully cooked.

For Vegetables:

Ingredients:

• ½ cup julienned red peppers                                       
• ½ cup julienned sweet onions                                   
• 2 ounces white wine                                                                        
• Tabasco (several splashes)                                                                  
• Butter
• Salt
• Pepper

Instructions:

Sauté the vegetables in butter and season. When vegetables are soft, add white wine and reduce by half. Add Tabasco, and adjust seasoning. 

For Sauce:

Ingredients:

• 1 red pepper                                                              
• 1 onion                                                                        
• 1 tomato                                                                     
• ¼ cup white wine                                                                    
• Shrimp shells
• 2 cups chicken stock or water                                     
• Tabasco
• Butter

Instructions:

Roast shrimp shells in butter until fragrant. Sauté red pepper, onion and tomato. Deglaze pan with white wine, and reduce by half. Add stock, and cook for 30 minutes. Add Tabasco, and adjust seasoning. Strain.

Preparation:

Warm grits, and melt in cheddar cheese. Heat sauce, and add small pieces of cold butter (1/2 tablespoon). Emulsify. Add vegetables to sauce to heat up. Season shrimp. Add shrimp to melted butter in sauté pan, and place in 350 degree F. oven until cooked. Spoon grits in bowl. Place peppers and onions on top of grits. Spoon sauce around grits. Place shrimp on top of grits. Garnish with sliced scallions.