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Shrimp and Grits - from Atkins Park
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From the Menu of .... Atkins Park
794 N. Highland Ave., Atlanta
404-876-7249
Q: As Atkins Park often changes their menu, I live in absolute fear that one day they’ll decide to take their absolutely outstanding shrimp and grits dish off the menu. I would love to know the recipe if they would be willing to share it! -- Wendy Cochran, Johns Creek
A: The surprise twist in executive chef Andrew Smith’s shrimp and grits is the cream sherry he uses to deglaze the pan. Taylor’s cream sherry, to be exact. “You’ve got a little sweetness from the sherry and the sweetness from the red pepper and caramelized onions,” he said. “It’s a real nice take on shrimp and grits, and yet at the same time, it’s familiar.”
Smith prefers a local brand of grits, Logan Turnpike Mill near Blairsville, which he discovered while working at Horseradish Grill. You can buy Logan Turnpike grits, cornmeal and mixes at Whole Foods and the DeKalb Farmers’ Market.
-- Deborah Geering, or the Journal-Constitution
Be sure to have all your ingredients ready to go (and the grits prepared) before you put shrimp to pan. It cooks quickly.
Hands on time: 1 hour and 20 minutes Total time: 1 hour and 40 minutes Serves: 4
Ingredients:
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FOR SHRIMP:
1 tablespoon olive oil
1 medium onion, halved lengthwise and thinly sliced
Salt and freshly ground pepper to taste
1 pound shrimp, peeled and deveined
1/4 cup sliced roasted red pepper
1 garlic clove, finely chopped
1/2 teaspoon crushed red pepper flakes
1/4 cup Taylor’s cream sherry
1 tablespoon butter
1 teaspoon chopped fresh parsley
Logan Turnpike Mill’s Stone Ground Grits
FOR GRITS:
Hands on: 1 hour Total time: 1 hour
3 cups whole milk
1 1/2 cups water
1 1/2 cups Logan Turnpike Mill grits
1/4 cup plus 2 tablespoons heavy cream
3 tablespoons butter
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
Instructions:
In a skillet over medium heat, add the olive oil. Add the onion and a dash each of salt and pepper. Cook, stirring occasionally, until onions are caramelized to a golden brown, about 30 minutes. This is a slow caramelization but you can cook them in less time. Remove from the pan and set aside. Increase the heat to high and add the shrimp. Cook for 30 seconds, then turn shrimp and add the onion, red pepper, garlic and red pepper flakes. Cook for 30 seconds to 1 minute, until the shrimp is mostly pink, then add the cream sherry (be careful of flare-ups). Reduce the sherry by half, about 1 minute, and add the butter and parsley. Remove from heat and season to taste with salt and pepper. Serve over Logan Turnpike Mill’s Stone Ground Grits.
Notes:
Total time listed above includes 1 hour of prep time for the grits.
Nutrition:
Per serving, entire recipe: 645 calories (percent of calories from fat, 39), 34 grams protein, 60 grams carbohydrates, 2 grams fiber, 27 grams fat (13 grams saturated), 240 milligrams cholesterol, 1,180 milligrams sodium.
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