COOKING WITH PAULA DEEN
TEN TO TRY I Shrimp and Grits © Hoffman Media 2017 a b AS SEEN IN The Fish House The Fish House shrimp and grits Pensacola, Florida In 1998, local real-estate brothers— A New Southern Staple Collier, Burney, and Will Merrill—joined Chef Jim Shirley to open The Fish House, FROM TRADITIONAL RECIPES TO VERSIONS WITH A TWIST, THESE creating one of the Gulf Coast’s culinary SHRIMP AND GRITS DISHES ARE WORTH A TRIP TO TRY THEM ALL landmarks. On the menu since day one, Grits à Ya Ya, their unique version of shrimp and grits, has been served to Written by WHITNEY DURRWACHTER AND SARAH HOWARD every sitting Florida governor since the restaurant opened. This original dish boasts Gouda cheese grits for a great smoky flavor served with their “Ya Ya” sauce—an applewood-smoked bacon, spinach, mushroom, garlic, shallot, cream, and white wine sauce—and topped with fresh grilled Gulf Coast shrimp. Visit and get the full flavors of the Gulf as you enjoy The Fish House’s scenic patio overlooking the Pensacola Bay and Seville Harbor, and savor some of the most delicious cuisine the coast has to offer.
600 S. Barracks Street fishhousepensacola.com
Urban Grub J. Macklin´s Grill Nashville, Tennessee Coppell, Texas
If you’re looking for fine-dining food in When J. Macklin’s owner Todd Kerr an unpretentious atmosphere, Urban began to develop his recipe for Shrimp Grub in the 12 South neighborhood & Grits, a chance encounter gave Twisted Oak of Nashville is just the spot. Located him the perfect inspiration. While American in a former car wash, the restaurant’s enjoying a plate of grits at a friend’s Bar + Grill casual ambience, outdoor seating grandmother’s home, Todd realized and fireplaces, and incredible menu that this woman, Granny Watts as she invite guests to enjoy a delicious meal. is now known around the restaurant, Bone Island Grillhouse Included in the Southern Specialties had developed the perfect addition to Twisted Oak American Bar + Grill section of the menu, Urban Grub’s the traditional Southern dish—jalapeño Shrimp & Grits dish starts with grits cheese grits. Todd went home and Lake Oconee and Athens, Georgia Statesville, North Carolina milled in-house from locally sourced worked tirelessly to perfect the recipe When Kara Fuller and her brothers Ryan and Jody Winfield Customers can't get enough of the Southern-inspired American yellow dent corn. Plum tomatoes, and give his own dish that great smoky purchased a marina on Lake Oconee to open a community fare at this cozy, welcoming restaurant. Twisted Oak's Shrimp caramelized Vidalia onions, green flavor with a Texas kick. It’s this very restaurant, they had no idea the great success they would & Grits got so popular that a smaller version was added so onions, and tasso gravy add loads recipe that is so well known and loved find. And for a restaurant whose goal is to revitalize patrons would try more of the other main dishes while still of flavor, and the dish is topped with today on the menu. classic Southern dishes, what better place to start than getting to enjoy the famous dish as an appetizer. The Mini four black tiger shrimp for an enticing 130 N. Denton Tap Road with Shrimp and Grits. This signature dish is comprised of Shrimp & Grits, half the size of the entrée, is made of tender presentation. jmacklinsgrill.com quality ingredients and features a savory beer sauce over shrimp sautéed with garlic, shallots, herbs, mushrooms, and 2506 12th Avenue South delicious cheese grits and cornbread on the side. Bone bacon, while the larger portion includes andouille sausage. urbangrub.net Island Grillhouse prides itself on being able to “master the Rather than being served over a bowl of creamy grits, their simple”—not hiding behind complicated menu items or dish incorporates savory grits cakes for a creative twist. presentation—but creating the best Southern food around. 121 N. Center Street, Suite 104 Urban Grub boneislandgrillhouse.com twistedoakbarandgrill.com Cole, Maria Goldberg, Photos courtesy of Jason and Urban Grub
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TEN TO TRY I Shrimp and Grits © Hoffman Media 2017 a b AS SEEN IN Yo´ Mama´s The Kitchen Sink Restaurant Sage Acme Lowcountry Acme Lowcountry Kitchen Kitchen Birmingham, Alabama Saint Louis, Missouri Monroe, Louisiana Isle of Palms, South Carolina Denise Peterson raised her family by This downtown Saint Louis At Restaurant Sage, Le Cordon traveling all over the United States and restaurant’s extensive menu Bleu-trained Chef Blake Phillips Acme Lowcountry Kitchen is the sampling the wide variety of flavors the features everything but the kitchen creates modern and delicious perfect place to visit if you’re all about nation has to offer. In 2014, she took sink. You’ll find creative breakfast cuisine with deep Louisiana roots. options. Featured on the breakfast, her culinary skills to the Magic City and options, piled-high burgers, and Blake is a native of Monroe and was brunch, and dinner menus are varieties started dishing out some Cajun-style lots of hearty starters, salads, named the 2016 King of Seafood of shrimp and grits like you’ve never Shrimp & Grits at her family restaurant, and sides. But surprisingly, this at the Louisiana Seafood Cook- had before. From dishes like the Yo’ Mama’s. The name comes from Midwestern restaurant’s focus truly Off in New Orleans, so it should Whistle Stop, made with sautéed Denise's desire to run the business lies in American-style food with a come as no surprise that his menu shrimp and fried green tomatoes with her own children, serving up each Cajun twist, offering classics such boasts delicious regional favorites. over pimiento cheese grits, to the delicious meal to customers as if they as étouffée, gumbo, jambalaya, His BBQ Shrimp & Grits is made Matt & Kat’s, featuring fried shrimp were her very own kin. Her Shrimp & and of course, shrimp and grits. with peeled shrimp in a classic and braised short ribs with a red wine Grits include grits mixed with a variety The restaurant’s namesake dish, New Orleans barbecue style with sauce (recipe follows), these dishes of cheeses, a savory sauce, and Cajun The Kitchen Sink, features sautéed Worcestershire sauce, white wine, will make you want to visit again and shrimp and spicy sausage to top it shrimp and andouille sausage beer, garlic, rosemary, butter, and again to try them all. What makes off. And with food this good, it’s no served over cheesy grits with a scratch-made shrimp stock. The these flavorful and creative dishes wonder that the restauant was named tasso ham and crab gravy for a accompanying thick, stone-ground even better is Acme’s emphasis on “Best Lunch in Birmingham” within a taste of the South in America’s grits are finished with cream cheese freshness and using local products so year of opening. Heartland. and roasted corn. that diners always enjoy a delicious, quality meal—no matter what they 2328 2nd Avenue N 626 N. 6th Street 1301 N. 19th Street choose on the menu. yomamasrestaurant.com thekitchensink.letseat.at restaurantsagemonroe.com 31 J.C. Long Boulevard acmelowcountrykitchen.com
This Lowcountry dish has become a Southern staple, MATT & KAT'S Stone-ground grits, cooked according 6. Transfer cooking liquid and SHRIMP & GRITS to package directions vegetables to a stockpot, and bring to f Makes 4 to 6 servings with regional recipes passed down or generations. a boil over medium-high heat. Reduce 1. Preheat oven to 275°. heat to medium, and simmer until Recipe adapted from Acme 2. Sprinkle short ribs all over with salt liquid is reduced by half, about 1 hour. Lowcountry Kitchen and pepper. Strain liquid through a fine-mesh The Shrimp Factory 3. In a stockpot, heat 2 tablespoons oil sieve, discarding solids. Return liquid The Shrimp 3 pounds boneless short ribs over medium heat. Add ribs in batches, to stockpot, and skim off fat. Keep Factory Savannah, Georgia Salt and cook until browned on all sides. liquid warm over low heat. Ground black pepper Place short ribs in a large roasting pan. 7. Fill a Dutch oven halfway with For 40 years, The Shrimp Factory has 2 tablespoons vegetable oil, 4. Add onion, carrot, and celery to vegetable oil, and heat over medium been welcoming customers to come in, plus more for frying sit down, and enjoy the fine flavors of the pot; cook, stirring occasionally, until heat until a deep-fry thermometer 1 cup chopped onion city. Siblings Tim and Jennifer Strickland golden brown. Stir in thyme, garlic, registers 350°. 1/2 cup chopped carrot believe that Southern hospitality is best and tomato paste; cook until lightly 8. Place milk and breading mix in experienced with some great food— 1/2 cup chopped celery browned. Stir in wine, and cook separate shallow bowls. Dip shrimp some delicious Georgia-coast Shrimp and 2 sprigs fresh thyme until reduced by half, 2 to 3 minutes, in milk, letting excess drip off. Dredge Grits to be exact. The Shrimp Factory 2 tablespoons chopped garlic scraping browned bits from bottom in breading, shaking off excess. Fry in uses stone-ground grits as the foundation 11/2 tablespoons tomato paste of skillet with a wooden spoon. Add batches until golden brown. of their dish and tops off the classic with 2 cups red wine stock, and bring to a boil over medium- 9. Meanwhile, in a large skillet, heat fantail shrimp, cherry tomatoes, and 8 cups low-sodium beef broth high heat. Pour liquid onto short ribs a thin coating of vegetable oil over green onions in a light wine sauce topped 11/2 cups milk in roasting pan. Cover top of pan with medium-high heat. Cook rib pieces with caramelized brown sugar bacon. This 1 (8-ounce) box House Autry plastic wrap, then in foil. until golden brown on all sides and favorite eatery is located on the riverfront Seafood Seasoned Breading 5. in the heart of the city’s historic district Bake until short ribs are tender, heated through. Mix 10. and has all the key ingredients for the about 4 hours. Let ribs cool to room Divide grits, rib pieces, and 2 pounds extra-large fresh perfect Savannah experience. temperature in liquid. Remove ribs shrimp among serving plates, and shrimp, peeled and deveined from pan, and cut into 2-inch pieces; set top with hot cooking liquid. Serve 313 E. River Street (tails left on) aside. immediately.
theshrimpfactory.com Simons Cale and Bobby Photos courtesy of Kelley
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