Smoked Shrimp and Grits
by Chef Rick Laughlin of the Ritz-Carlton, Amelia Island’s restaurant Salt
Smoked Shrimp and Grits is one of Chef Rick Laughlin’s signature dishes and one of the most requested menu items. Although difficult to duplicate at home, even a close interpetation will be a culinary delight. The following recipe serves 4 to 6 people. Cook the shrimp prawns last.
12 Prawns (peeled and deveined)
12 oz. Goat Cheese
Katafi (Shredded Phyllo)
-Divide the goat cheese into 12 one ounce portions and shape into a ball
-Place the prawns around the goat cheese balls.
-Cover each side of the prawns with katafi
-Sear each side of the prawns in a hot pan with vegetable oil until golden brown.
-Remove from pan and finish in the oven. (about 3-4 minutes)
Green Tomato Marmalade
5 Green Tomatoes – peeled, seeded and diced. Use vegetable peeler
1/2 Red Onion – diced small
8 oz. White Balsamic Vinegar
1/4 cup White Sugar
Dissolve sugar in vinegar. Combine all ingredients and cook on low heat. Cook until marmalade consistency.
Smoked Heirloom Tomato Sauce
4 Large Heirloom Tomatoes
1/2 Large Sweet Onion
6 Fresh Garlic Cloves
1 Sprig Fresh Thyme
Fresh Basil to taste
Fresh Oregano to taste
Salt to taste
Butter to Taste
2 Tablespoons Extra Virgin Olive Oil
Cut tomatoes in half and toss with 1 tablespoon oil and salt. Place on grill and cover with sheet pan to trap the smoke. Cook until the tomatoes are barely charred. Try to get less heat and more smoke. Flip and repeat.
In large sauce pot begin to sweat the onion with 1 tablespoon of Extra Virgin Oil. After onion gets soft, add the garlic and thyme. Cook for 1-2 minutes. Add the tomatoes and cook down until nearly no liquid. Blend the sauce with the herbs, butter and salt all to taste. Pass through a fine sieve and refrigerate. The end result should be well balanced. The flavors of all the ingredients should all be present.
Salt Logan Mill Grits Recipe
1 cup Logan Mill Grits
2 cups Cream
2 cups Water
1 Medium Onion
1 Tablespoon Olive Oil
2 Tablespoons, Unsalted Butter
Sweat the onion with 1 tablespoon olive oil for 5 minutes.
Add the rest of ingredients and stir.
Bring to boil and reduce to a simmer and cook uncovered for 4 to 5 hours.
Finish with butter and season to taste.
-Place a tablespoon of the smoked tomato in the center of the plate.
-Place ¼ a cup of grits on top of the tomato sauce, careful to keep everything centered.
-Shingle the prawns on top of the grits.
-Top off with the green tomato marmalade.
-Place under glass dome and flash smoke with hickory shavings.