Tired of the Same Old Ice Cream? Roll It Up!: The FOX 5 Atlanta newsroom has been buzzing about the latest dessert trend to hit social media. A few of our producers saw it first, and we heard the whispers: “How do they do that?” Well, the Good Day Atlanta food investigation team (otherwise known as reporter Paul Milliken) decided it was time to find some answers. Watch here!
Burgers With Buck: The phrase, the bee's knees, is commonly used to refer to 'the height of excellence', or a highly admired person or thing. At Hampton and Hudson in Inman Park, it refers to their signature burger. Watch here!
Shrimp and Grits Festival Jekyll Island will feature chefs from all over. They will have a culinary showdown on who can create "Georgia's Best: Shrimp and Grits." Last year Chef Andrew Smith won from West Egg Cafe and this year he plans on defending his title. Today he joins us with a "Low Country Shrimp Toast," recipe. For more on West Egg Cafe click here.
Jekyll Island Shrimp & Grits Festival click here.
Low Country Shrimp Toast
- 2lbs. Wild Georgia Shrimp
- 4tsp Garlic, chopped
- 4tsp Cayenne
- 2tsp Black Pepper, ground
- 4tsp Kosher Salt
- 2cups White Wine
- 1pound Unsalted Butter, diced
- 4 slices Southern Sandwich Bread
- 4 Tbsp Butter
In a skillet over medium-high heat, brown the shrimp until the shrimp is about halfway cooked through. Add the garlic, cayenne, black pepper, & salt. Add the white wine and cook for another minute, until the shrimp are cooked through. Remove the shrimp from the pan and reduce the sauce to a thick syrup, about ½ a cup. Remove from heat and add the shrimp and sauce to a food processor. Pulse the shrimp in the food processor, adding the butter, until smooth.
Heat a griddle to medium heat, melt the remaining butter, and toast the bread slices. Spread the Shrimp Butter on the toast and serve with a green salad and heirloom tomatoes.