Shrimp: Georgia's Are Better

(Savannah, GA)- Nearly 2 million pounds of shrimp were harvested off the Georgia coast last year, according to the Department of Natural Resources.

The state’s territorial waters extend 3 miles off the coast. While some of the professional shrimpers will travel that far, others will use cast nets and try to catch shrimp closer to shore.

Regardless of where the shrimp are caught off the Georgia coast, more importantly is how to preserve the sweet taste of the crustaceans as they are cooking.

Shrimp-N-Grits is an extremely popular breakfast item on menus throughout Savannah, Tybee Island, and areas farther south, like Jekyll Island.  

Executive Sous Chef Louis "Lewie" Mashburn of the Jekyll Island Club Hotel believes adding a few complimentary ingredients to the shrimp gives this popular anytime dish some zing.

This morning, Chef Lewie shared with "Good Morning" the recipe the club will try on a fresh batch of visitors to the 4th annual “Shrimp and Grits: The Wild Georgia Shrimp Festival” during the weekend of September 18th.  (Click here for full event details and ticket prices).

Last year, Jekyll Island was host to 12,000 people during the three-day event.

If you caught the live segments this morning, you saw Chef Lewie whip up the dish in front of our cameras.  He was quick, but we'll remind he's a professional and cooks for people everyday. 

You'll probably take a bit longer to create your version of the dish, however, at least the Jekyll Island Club Hotel chefs were generous enough to share the recipe and help you take out the guess work. 


SHRIMP – N – GRITS

1 lb. Fresh Georgia White shrimp peeled and deveined
1 bundle green onion (diced)
1/2 lb. Andouille sausage or any other sausage you like (spicy)
Flour as needed
White wine to taste
½ squeezed lemon
1 cup Heavy whipping cream
Old Bay seasoning to taste
Salt and pepper to taste

Garlic Butter for Sauté

Soften 1 lb. unsalted butter, 6 oz. bacon fat, 2 tbsp. of minced garlic, 1 tbs. paprika each, ½ tsp. chopped thyme, parsley, oregano.

Mix all ingredients together and set aside for later use.

Cheese Grits

Follow recipe on package except use less stock. You want the grits to be tight (stiff) use chicken stock instead of water. Add medium sharp cheddar cheese to taste.  Add salt and pepper to taste. Set aside, but keep warm.

Shrimp Mixture

In sauté pan add garlic butter you probably have enough to do 2 or 3 batches. Add sausage and onions let sauté, then add shrimp, cream, wine and lemon let cook for 3 minutes. Add Old Bay, salt and pepper to taste. Let simmer then sprinkle flour on top and mix in. Continue doing this until right consistency let it simmer a little while longer to cook out flour taste then ready to serve.

Plating the Dish

Put grits into bowl top with shrimp mixture ready to eat.

Recipe courtesy of Executive Chef Abigail Hutchinson and Executive Sous Chef Lewis Mashburn of the Jekyll Island Club Hotel.