Thursday, April 9, 2015

Jekyll Island Shrimp and Jekyll Island Shrimp and Grits








Jekyll Island Shrimp
Named for the island off the coast of Georgia, this dish can be served as an appetizer or as a main dish.  
Ingredients 
    • 2 lbs raw shrimp, peeled and cleaned
    • 4 tablespoons butter, softened
    • 1 garlic clove, crushed
    • 6 tablespoons fine dry breadcrumbs, I use panic
    • 2 tablespoons parsley, chopped
    • 4 tablespoons sherry wine
    • 1 pinch salt
    • 1 pinch white pepper
    • 1 pinch cayenne pepper
    • 1 - 2 lemons, for garnish

Directions


  1. Preheat oven to 375 degrees.
  2. Arrange the cooked shrimp in individual ramekins or a shallow casserole dish.
  3. Combine the remaining ingredients except the lemon wedges, and mix well.
  4. Spread this mixture over the shrimp, completely covering the shrimp.
  5. Place in preheated oven for approximately 20 minutes or until the the butter melts and the crumbs become crisp. (If the crumbs are not crisp, put them under the broiler for a couple of minutes but watch them closely).
  6. Garnish with the lemon cut into wedges or slices.
    Jekyll Island Club Hotel’s Shrimp and Grits Recipe
    1 lb. fresh Georgia white shrimp, peeled and deveined
    1 bundle green onion, diced
    1/2 lb. andouille sausage or other spicy sausage
    Garlic butter (recipe below)
    Flour as needed
    White wine to taste
    1/2 squeezed lemon1 cup heavy whipping cream
    Old Bay seasoning to taste
    Salt and pepper to taste
    Cheese grits (recipe below)

    Garlic Butter for Sauté
    Soften 1 lb. unsalted butter, 6 oz. bacon fat, 2 Tbsp. of minced garlic, 1 Tbsp. paprika and 1/2 tsp. each of chopped thyme, parsley and oregano. Mix all ingredients together and set aside for later use.

    Cheese Grits
    Follow recipe on package, except use less stock. You want the grits to be tight (stiff), so use chicken stock instead of water. Add medium sharp cheddar cheese to taste add salt and pepper to taste. Set aside but keep warm.

    In sauté pan, add garlic butter (you probably have enough to do two or three batches). Add sausage and onions, let sauté and then add shrimp, cream, wine and lemon, and let cook for 3 minutes. Add Old Bay and salt and pepper to taste. Let simmer, then sprinkle flour on top and mix in. Continue doing this until you get the right consistency. Let it simmer a little while longer to cook out the flour taste. Put the grits into bowl and top with the shrimp mixture to serve.
    Photos courtesy of Shrimp & Grits Festival; recipe photo from Jekyll Island Club Hotel’s Facebook page

2 comments:

misty overstreet said...

I actually studied Gullah and Getchee culture while an undergrad, and stayed on the island for a period, and it was awesome! Great recipe!

Julia Klimek said...

Misty, that's so cool! I would love to spend more than a vacation down there - maybe some day!

Julia