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West Egg Cafe's award-winning shrimp and grits on GDA

Published  September 16, 2019 1:51pm EDT
Good Day Atlanta
FOX 5 Atlanta

ATLANTA (FOX 5 Atlanta) - The annual Jekyll Island Shrimp & Grits Festival is taking place on Sept. 20, 2019 to Sept. 22, 2019.  One of the best parts of the festival is the Chef showdown where chefs compete for "Georgia's Best Shrimp & Grits." 

Chef Andrew Smith from West Egg Cafe took home the inaugural trophy in 2016, and he stops by Good Day Atlanta to talk about the festival and share his award-winning recipe with viewers.   

For more information on the festival click here. For more information on West Egg Cafe click here.

West Egg Cafe's Shrimp & Grits

GRITS

  • 1 qt Water
  • 2 cups Half & Half
  • 1 cup Grits, stone ground
  • 1 tbsp Salt, kosher
  • ¼ tsp Black Pepper
  • ¼ tsp Crushed Red Pepper
  • ¼ cup Roasted Garlic

Directions:

In a stockpot, bring the water, half & half, and seasonings to a boil. Stir in the grits, and reduce to a simmer while they cook until thick.

SHRIMP                            

  •  ½ lb Wild Georgia Shrimp, peeled and deveined
  • 1 tbsp Olive Oil
  • ¼ cup Heirloom Tomatoes, chopped
  • ½ tsp Garlic, chopped
  • ¼ cup White Wine
  • 2 tbsp Unsalted Banner Butter, cold
  • ¼ tsp Chives, chopped
  • ¼ lb Andouille Sausage, chopped
  • Kosher salt and pepper to taste

Directions:

In a saute pan, heat oil over medium-high heat. Add shrimp and andouille sausage in a single layer. Sear until the shrimp start to brown and turn opaque on one side. Flip the shrimp, then add the tomatoes and garlic. Deglaze the pan with white wine, let the wine reduce by ½ then add the butter. Swirl the butter into the sauce, and season to taste. Serve over the grits and garnish with chives.

ROASTED OKRA            

  • 1 lb Fresh Okra, split lengthwise
  • 2 tbsp Extra Virgin Olive Oil
  • ½ tsp Salt, Kosher

Directions:

Heat oil in a large skillet over medium-high heat. Add okra and allow to brown on one side. Stir or toss and allow to brown evenly. Season with salt.

POACHED EGGS           

  • 6 each Eggs
  • ¼ cup White Vinegar
  • 4 qts Water
  • Kosher salt and pepper to taste

Directions:

Heat water in a saucepot to a simmer, add vinegar. Crack eggs directly into simmering water, for 5 minutes, remove immediately from the water. Season with salt and pepper, serve.