A recipe from the kitchens of Primland Resort in Meadows of Dan, Virginia
Courtesy of Executive Chef Gunnar Thompson
I had the pleasure of learning to cook seafood with Chef Gunnar Thompson at a wellness cooking class this spring at Primland. He was kind enough to share his recipe with me knowing I would share.
Shrimp and Grits with Low Country sauce and Stoneground Grits
Serves 6
Low Country Sauce:
- 1/4 cup mixed bell peppers, diced
- 1/4 cup onion, diced
- 3 tbl ham, diced
- 1 cloved garlic, minced
- 3 tbl butter
- 2tbl tomato paste
- 3/4 tbl Cajun seasoning
- 1/2 cup cream
Stoneground Grits:
- 1 cup Course stoneground grits
- 2 cups water
- 2 cups of milk
- 2 tbl butter
- 1/4 cup shredded cheddar cheese
- 36 large to medium shrimp, peeled, and devained
- 2 tbl canola oil
Bring water and milk to a boil in a heavy pot to start the grits. Add grits and stir, reduce heat to very low immediately. Cook, stirring often, until grits are soft and all liquid has been absorbed. Add butter, cheese and season with salt. Set in a warm place. Prepare the low country sauce as the grits are cooking.
Heat a sauce pan over medium heat. Add butter, ham and vegetables. Cook until softened about five minutes. Add tomato paste and Cajun seasoning, cook for one minute. Add shrimp stock and cream. Simmer for five minutes. Season with salt.
Heat a very large skillet over medium high heat. Add Canola oil. Season shrimp with salt. Place shrimp in pan. Cook shrimp for one minute and flip over. Add low country sauce and simmer until shrimp is from, pink, and cooked.
Place grits in each bowl and top with six shrimp and spoon sauce over.
My class notes; Buy the best large stoneground grits you can find. It will make all the difference in this recipe. Also buy shrimp with the shells and make your own stock as he directed in our wellness cooking class.