Pure Georgia

Thanks to Hugh Acheson’s blog, I have recently discovered a couple of fantastic food sources here in Georgia.  (Hugh is my current celebrity chef crush.  FYI - my crushes can change from week to week.)

Tim Mills and Luke the Mule

The first discovery is Red Mule grits, and what a discovery it is!  These grits are the absolute best I have ever tasted.  They are used in several high end restaurants in the area including Five & Ten and the Ritz-Carlton Reynolds Plantation.  They taste like fresh corn and are much lighter in texture than the grits at the grocery store.  They are so fresh that you have to keep the grits in the fridge or freezer rather than the cupboard.  They come from Mills Farm in Athens, where all of the grits are ground on a mill powered solely by a red mule named Luke.  You can either call them to place an order or send them a letter to place your order.  They will mail your order, along with an invoice, and you send them a check in return.  No credit cards or e-commerce for these folks.   They do have a website that I recommend you visit to learn how you can get your own bag of deliciousness.  It is http://redmulegrits.us .  Click on the Contact Us link for their phone number and address.

Next, there is the cheese from Sweet Grass Dairy in Thomasville.  Sweet Grass Dairy is a family owned, grass based farm where they handcraft all of their cheeses.  Their cows are rotationally grazed, hormone and antibiotic free.  The result of this special care is a collection of beautiful artisan cheeses.  Our first order we got the Georgia Gouda, Green Hill (a camembert-style cheese) and the Asher Blue cheese.  I am not sure how to describe the difference between a handcrafted cheese and the cheese you get in the dairy case at the grocery store.  I would liken it to the difference between fresh squeezed orange juice and orange juice made from frozen concentrate.  It’s just better.  The cheese is creamier, fresher and has more depth of flavor.   

Creamy Georgia Gouda

The farm has an e-commerce site which makes their products easier to get. They will ship your order to you via UPS Ground for one day delivery in the Southeast.   Outside of the Southeast, you would have to go with Overnight Mail which is an extra charge.  It is packed with frozen freezer packs too keep it cool during shipping.  Their website is www.sweetgrassdairy.com .

Look for this logo

So, now I’m armed with yummy grits and cheese.  What should I make?  Shrimp and grits, obviously.  This leads me to one of my favorite ingredients:  Georgia Wild Caught shrimp.  In Atlanta, this is easily found at Whole Foods.  The shrimp I used the day I made this had been swimming off of the coast of Georgia less than 24 hours before we bought it.  This is so important for many reasons.  First, our shrimping industry needs our help.  They are fighting against a cheaper farm-raised product out of Asia.  Second, it tastes better.  Think of it the way you would think of free range chicken or grass fed beef.  Protein raised in its natural environment produces a superior product.  It’s just that simple. 

Beautiful!

You can get these shrimp from Whole Foods like I did or you can order them online at http://www.georgiaseafood.com/ .  This site is run by the Boone Family, who has been in the shrimping business out of Darien for three generations.  They will send you a 5 pound box of large shrimp overnight for $12.50 a pound.

Lisa’s Shrimp and Grits

3 ½ cups water

1 cup milk
¾ cup Red Mule grits
½ generous cup of shredded Sweet Grass Dairy Georgia Gouda
1/3 cup grated parmesano-reggiano
3 slices bacon
1 cup sliced white mushrooms
2 cloves garlic, minced
¾ lb. shrimp, peeled and deveined
2 green onions, sliced
2 tbsp. flour
¾ cup chicken broth
¼ cup cream or ½ & ½

Bring water, milk and a generous pinch of kosher salt to a boil.  Add grits and return to a boil and then reduce heat to a simmer.  Simmer uncovered for 20 to 25 minutes, stirring often.  When grits have just about reached your desired degree of thickness, add the two cheeses and stir to combine.  Remove from the heat and cover to keep warm.

While the grits are cooking, you can start your shrimp. In a large skillet, cook your bacon until crispy.  (I know its bacon, but most shrimp and grits recipes start with at least 6 slices, so I am lighter than that.  If you dare use turkey bacon with these other pure ingredients, I will never speak to you again.)  Drain bacon on paper towels and set aside.

Reserve 1 tablespoon bacon drippings in the skillet.  Saute the mushrooms in the drippings until softened, about 5 minutes. Add the garlic, shrimp and green onions and sauté until the shrimp begins to just barely turn pink, about 1 or 2 minutes.  Sprinkle the flour over the ingredients in the skillet and stir for about a minute to cook out the floury taste.  Whisk or stir in the chicken broth and stir until the sauce begins to thicken.  Stir in cream and heat through.   Taste and adjust salt and pepper as needed.

To serve, put about a generous portion of grits in a shallow bowl, top with the shrimp mixture.  Sprinkle with crumbled bacon.

Lisa's Shrimp and Grits

There you have it.  A creamy, cheesy delicious shrimp dish made with some of the best ingredients Georgia has to offer.  Enjoy!