From: executive chef Bob Waggoner, Charleston Grill, Charleston, S.C./Nathalie Dupree's Shrimp & Grits Cookbook (2006). Yield: 2 servings. GRITS: 2 1⁄4 cups chicken stock 2 1⁄2 Tbsp. unsalted butter 1⁄2 cup Charleston Grill stone-ground grits 1-2 cups heavy cream to taste, salt and freshly cracked white pepper 1 tsp finely chopped fresh lemon zest SHRINP: 8 jumbo shrimp, peeled and deveined to taste, salt and freshly ground pepper 1 Tbsp. olive oil 1 tsp. chopped garlic 2 tsp. chopped ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.