Here are more photos from VIVA LA VISTA. At the end of this post, you will find a Blue Marlin recipe for Shrimp and Grits, which was shared by Executive Chef Brian Dukes for a Columbia Metropolitan Magazine article I compiled with creative recipes for grits. Enjoy!
The following recipe comes from Executive Chef Brian Dukes, who prepared it at the James Beard House in New York, March, 2007. The dish featured wild Carolina shrimp and our local Adluh grits. Included on the menu: Manchester Farms quail stuffed with Carolina Plantation Rice, Rawl Farms collard greens, Gulf stream grouper over succotash, catfish fingers over grits cakes, Oysters Bienville on the half shell, Charleston she crab soup and “Pop’s” pecan pie with bourbon creme fraiche. A classic Lowcountry favorite, Shrimp and Grits is a mainstay on the menu at Blue Marlin.
For each serving, you will need:
6 ounces cooked grits
4-8 ounces cooked shrimp
1 ounce of andouille sausage
4 ounces Tasso gravy
Chef Brian suggests 4 ounces shrimp per person for lunch and 8 ounces per person for dinner. “Diced andouille sausage adds extra spice to the shrimp.”
BLUE MARLIN SHRIMP AND GRITS
Grits, (see recipe below)
Tasso Gravy (see recipe below)
2 ounces unsalted butter (4 tablespoons)
6 -8 ounces andouille sausage, diced
1-1/2 pound large, raw shrimp, shelled
Salt and freshly ground pepper, to taste
Old Bay ® Seasoning, to taste
Chopped fresh parsley
Prepare Grits and Tasso Gravy as directed below. In a heavy sauté pan over medium heat, melt butter until sizzling then add the andouille sausage. Cook 1 minute until the sausage releases its fat then add shrimp. Sauté shrimp until they become pink and slightly opaque. Season with the salt, pepper, Old Bay Seasoning and parsley. To serve, spoon grits into individual bowls. Place sautéed shrimp and sausage in the middle of the grits; ladle gravy on top. Garnish with parsley. Serve at once and enjoy. Makes 4 to 6 servings.
1/2 gallon chicken stock (2 quarts) or equal amount of water and bouillon cubes
1 ounce kosher salt (2 tablespoons)
1/2 teaspoon white pepper
14 ounces stone-ground white Adluh grits
1 cup heavy cream
1 cup whole milk
In a heavy bottom stockpot bring chicken stock, salt and pepper to a boil. Whisk in grits then reduce heat to medium low. Mix steadily until grits and liquid are combined. Cook for 30-45 minutes on medium-low heat, stirring frequently, to prevent grits from burning at the bottom of the pot. Once the grits begin to soften to the bite, whisk in milk and cream. The grits are very creamy but will thicken up a bit if you continue to cook them. Taste and adjust seasoning, if needed.
2 ounces butter (4 tablespoons)
3 ounces Tasso ham, finely diced (See Kitchen Notes below)
2 ounces all-purpose flour (4 tablespoons)
1-1/2 cups hot chicken stock
1 teaspoon kosher salt
In a heavy saucepot over medium heat, melt butter and sauté the ham for 2 minutes to release flavors. Whisk in flour and cook for 5 minutes, stirring frequently, to make a roux. Slowly add hot chicken stock to the roux, whisking continuously to prevent lumps of flour. Simmer on low heat for 5 minutes then taste to correct seasonings, if necessary.
Click here to view part one of this post series.
Photos copyright – Susan Fuller Slack & Taste of Carolina