Budget Gourmet: Flying Fish prepares Shrimp and Grits

Flying Fish's Shrimp and Grits

Myrtle Beach, SC – Flying Fish of North Myrtle Beach prepared Shrimp and Grits for today’s Budget Gourmet. Flying Fish is one of several restaurants participating in SeptemberFest. The event takes place Saturday, September 19, from 11am to 4pm.

Featured as part of the event will be “Flavor of the Landing” a tasting spotlighting approximately 15 of Barefoot Landing’s eateries.

Festival goers can buy $1 sampling tickets with samples ranging from 1 ticket to 5 tickets. Fifty percent of the proceeds from this will event will benefit the Low Country Food Bank. For more information on the event click on the group’s FaceBook page.
<https://www.facebook.com/events/1664872907057623/&gt;.

Flying Fish will serve its Seafood Chili the day of the event.

Here is the recipe for Shrimp and Grits:

We love the food of the south, and shrimp and grits is about as southern as you can get. Once you get past the amount of time it takes to cook real grits (don’t use the instant stuff) it is a very easy dish to pull off and cleanup is easy as it only uses two pans. We have converted many northerners and non-grits believers with this recipe.

FOR THE GRITS:

Stoneground Grits                                          1 cup

Water                                                                2 ½ cups

Heavy Cream                                                   1 cup

Unsalted Butter                                              2 tablespoons

Salt                                                                    2 teaspoons

Shredded Cheddar Cheese                            1 cup

In a medium sauce pan place the grits, water, cream, butter and salt. Stir until blended and bring to a boil. Reduce heat to medium and continue to stir until the grits get thick, it takes about 40 minutes. When the grits are done they will be soft, not gritty. Fold in cheese.

FOR THE SHRIMP:

Olive Oil                                                            2 T

Shrimp, Peeled And Deveined                      1 ½ lbs

Country Ham, Diced                                       ½ cup

Grape Tomatoes, Halved                             1 cup

Heavy Cream                                                   2 ½ cups

Green Onion, Sliced                                       ¼ cup

Place a large saute pan on the stove and get it hot. Add olive oil, shrimp and ham, season with salt and pepper. Sear the shrimp on both sides and remove from the pan and place on a plate lined with paper towels. Add the tomatoes and cook for two minutes. Add heavy cream and bring to a boil. Reduce heat and let cream simmer for three to four minutes or until it starts to thicken. Add the shrimp to the mixture to finish cooking. After three minutes add the green onion and simmer for two more minutes.

Place the grits in four bowls and cover each with the shrimp sauce and enjoy.

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