Georgia White Shrimp and Fresh Chèvre Grits
WITH GRILLED LEMON BEURRE BLANC
Recipe by Cooper Greene Miller, Executive Chef, The Feed Store
Photography by Haigwood Studios
Yield: 4–6 servings
1/2 gallon whole milk
1 pint stone-ground grits
8 ounces fresh goat cheese
(Chef Miller recommends Sweet Grass Dairy’s goat cheese)
2 tablespoons olive oil
1 pound Georgia white shrimp
(or any fresh 21/25 shrimp), peeled and deveined
salt and pepper to taste
3 tablespoons minced garlic
4 tablespoons minced shallot, divided
12 ounces white wine, divided
2 tablespoons chopped tarragon, plus more for garnish
2 tablespoons whole black peppercorn
4 bay leaves
1 pound unsalted butter, cut into large cubes
Bring milk to a boil and then reduce to a low simmer. Stir in grits and let them simmer, stirring occasionally, for 15 to 20 minutes or until tender. Stir in goat cheese and season to taste with salt and pepper. Keep warm.
In a sauté pan, heat oil; then add shrimp. Cook for about 3 minutes until shrimp turn pink; then add garlic, 1/2 of shallots, 4 ounces of wine and tarragon. Let this come to a boil; then turn off the heat and remove shrimp from the liquid.
Combine the remainder of the shallot, bay leaves, peppercorns and white wine and bring to a boil. Meanwhile, cut lemons in half and blister on the grill until charred. Add lemons to the boiling sauce and reduce sauce until nearly dry. Strain off the remainder of the liquid (there should be 1/4 cup or less); then return liquid to a pot over very low heat and begin whisking in butter until it emulsifies.
Place grits in bowls, spoon shrimp on top of grits, and finish with a ladle of beurre blanc and chopped tarragon.
The Feed Store
3841 Main St.,