Farm Fresh Georgia(The University of North Carolina Press, 2014) is the first of its kind, a local guidebook for food enthusiasts of the Peach State. Jodi Helmer leads a lively tour of almost 400 farms and other farm-based attractions. Readers are presented with irresistible options of farmers’ markets, farm-to-table restaurants, and cozy bed and breakfasts. This Georgia Shrimp and Grits Recipe, excerpted from “Lower Coastal Plain,” adds a grilled corn salsa to the mix.
More from Farm Fresh Georgia:
One Cup Peach Cobbler Recipe
Pear Relish Recipe
Three Cheese Macaroni Recipe
Teresa Jacobson, innkeeper at the Azalea Inn and Gardens in Savannah, takes advantage of her coastal location and proximity to the Forsyth Park Farmers Market to source ingredients for one of her favorite southern dishes. Adding grilled corn salsa gives the Georgia Shrimp and Grits Recipe a seasonal twist.
Georgia Shrimp and Grits Recipe with Grilled Corn Salsa
Yields 4 servings
Salsa
1 pound garden-fresh corn (2 ears corn)
2 cups diced garden tomatoes (4 tomatoes)
1 medium red onion, diced
2 tablespoons red wine vinegar
2 tablespoons chopped fresh cilantro
Salt and freshly ground black pepper to taste
Grill the corn. Scrape the corn into bowl and combine it with the tomatoes, onions, vinegar, and cilantro. Season with salt and pepper and set aside.
Grits
4 cups water
1 tablespoon chicken stock
1 cup Georgia grits
1/2 teaspoon salt
1/2 cup chopped green onion (2–3 green onions)
2 ounces cream cheese
Salt and freshly ground black pepper to taste
Bring the water and chicken stock to a boil. Stir in the grits and salt and cook on medium-high heat for 1 minute. Reduce the heat; cover and simmer, stirring occasionally, until creamy. Stir in the green onions and cream cheese. Season with salt and pepper. Turn off the heat.
Shrimp
1 pound wild Georgia shrimp, peeled and deveined
1 tablespoon Cajun seasoning
3 tablespoons salted butter
1/2 cup fresh lime juice (2–3 limes)
In a small bowl, toss the shrimp with the Cajun seasoning. Melt the butter in a large heavy skillet over medium-high heat and add the shrimp; sauté just until shrimp are cooked through, about 3 minutes.
Remove the skillet from the heat and stir in the lime juice.
Put a scoop of grits onto the center of a plate. Place a heaping spoonful of corn salsa onto the grits and arrange the shrimp on the salsa. Drizzle with the lime and butter mixture from the skillet, if you like.
Reprinted with permission from Farm Fresh Georgia by Jodi Helmer and published by The University of North Carolina Press, 2014.
