Wednesday, November 26, 2008


This recipe is a spin-off of one I found on, where it's rated 4 forks (highest rating). The original recipe is served at Slightly North of Broad Restaurant on East Bay Street in Charleston, SC, and they call it "Maverick Grits." I adapted it for the ingredients I had on hand, meaning that the chorizo was left out and the fresh tomatoes were replaced by canned diced tomatoes. I thought the grits would taste good cooked in chicken broth instead of water, and they did; but if I make this again, I'll use water and cream as the recipe calls for to get a milder, creamier taste that I think will perfectly complement the tomato base. I really liked this dish and will make it again. Another note: while stone-ground grits take forever to cook, they are so worth it. Using instant or quick-cooking varieties is not an option for me.
Shrimp and Scallops with Grits
Adapted from Maverick Grits, Slightly North of Broad, Charleston, SC and
Rating: 8 out of 10
For Grits: 1 cup water
1/8 tsp. sea salt
1-1/2 tsp. unsalted butter, divided use
1/4 cup stone-ground grits
1 Tbsp. heavy cream
For Seafood Sauce: 1/4 cup chopped ham
1 Tbsp. unsalted butter, divided use
4 medium sea scallops
6 large shrimp
1/2 cup diced tomatoes
2 Tbsp. sliced scallions
1/4 tsp. finely chopped or grated garlic
pinch of cajun seasoning, such as Emeril's essence
2 Tbsp. water
Bring water, salt and 1/2 tsp. butter to a boil in a 1-quart saucepan. Add grits. Cook at a bare simmer, covered, stirring frequently, until grits are tender and thick, about 1 hour. Stir in cream and remaining teaspoon butter and remove from heat.
Make topping 15 minutes before grits are done: Cook ham in 1-1/2 tsp. butter in a 9" heavy skillet over moderate heat, stirring, until ham is golden, about 2 minutes. Transfer ham to a plate with a slotted spoon. Add 1/2 tsp. butter to skillet and heat until foam subsides. Cook scallops until golden on both sides and just cooked through, about 2 minutes. Transfer to plate with ham. Add remaining 1/2 tsp. butter to skillet and cook shrimp, turning, until just cooked through, about 3 minutes. Stir in ham, scallops and remaining 1/2 tsp. butter, and remaining ingredients. Cook, stirring and scraping up any brown bits in skillet, until heated through, then season with salt and pepper. Serve topping over grits. Yield: 1-1/2 servings (Original recipe serves 4 generously.)

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