What’s For Dinner?
Shrimp and Scallops in Garlic Gravy Over Stone-Ground Grits - from South City Kitchen
(First star is lowest, fourth star is highest)
From the menu of . . . South City Kitchen
1144 Crescent Ave., Atlanta
Q: Some time ago I enjoyed a wonderful South City Kitchen dish of shrimp and scallops in a rich, creamy brown sauce served over grits. Any chance of you securing the recipe?
- Jim Wright, Atlanta
A. Here is yet another recipe for a wonderful dish from South City Kitchen, glad once again to tell the world how it works culinary magic on contemporary Southern cuisine.
Hands on time: 15 minutes Total time: 1 hour and 15 minutes Serves: 4
1 bulb garlic
Salt and pepper to taste
1 1/2 cups water
1 1/2 cups milk
1 tablespoon butter
1 cup stone-ground grits
1 1/2 cups heavy cream, divided
1/2 cup red wine
1 sprig fresh thyme
2 cups chicken stock, preferably homemade
2 tablespoons all-purpose flour, dissolved in
1 tablespoon water
1 tablespoon oil, for sauteing
8 medium to large shrimp
8 medium to large sea scallops
1 tablespoon chopped chives, for garnish
Meanwhile, in a large saucepan, combine water, milk and butter over medium-high heat. Bring almost to the boiling point. Stir in grits. Reduce heat to maintain a simmer for 20 to 30 minutes or until grits are soft, stirring frequently. Add 1/2 cup of the cream, and salt and pepper to taste.
In a medium saucepan, combine red wine and thyme. Add the roasted garlic and cook, over medium heat, until reduced by 2/3. Add chicken stock and whisk in flour-and-water mixture; continue cooking until reduced by 1/3. Add remaining 1 cup cream and bring to a simmer, stirring. Simmer for a few minutes to reduce slightly. Strain and season to taste with salt and pepper.
Heat oil in a large skillet or saute pan over medium heat. Add shrimp and scallops and cook until halfway done. Add garlic gravy to pan and cook until shrimp and scallops are just cooked through. Serve at once over hot grits in a bowl. Garnish with chives.