Southern Culinary Traditions

Southern Culinary Traditions

 

Shrimp and Grits…most northerners might cringe at the thought of eating such a thing, at least I did.  That was until I experienced one of the most exquisite and memorable meals in my life at the King & Prince Beach and Golf Resort.  Shrimp and Grits, from the Kings Tavern have a flavor and aroma that is divine.

 

Shrimp and grits began as a seasonal shrimper’s breakfast.  Low country, shrimp were cooked with bacon grease and poured over creamy grits, where it became known as breakfast shrimp.  Being a travel writer and going on Fam trips to different regions of the country, I have the opportunity to try all types of ethic foods.   I find myself sitting at a table among other writers from all over the U.S., gathered at St. Simons Island, Georgia to experience a true Southern Culinary Tradition

 

The evening began with cocktails by Thirteenth Colony Distillery of Americus, and Artisan Cheeses by Sweet Grass Dairy, brought to us from Thomasville, Georgia.  This special event was presented in the original historical wing of the resort, called the Solarium.  To me this is the most inspirational part of the King and Prince Resort

 

Sous Chef Dwayne Austell chose a volunteer out of our group to participate in creating a delightful meal of Shrimp and Grits.  Together they began by sautéing fresh Wild Georgia Shrimp with a bit of Cajun seasoning, creating an atmosphere of aromatic pleasure.

 

 

This culinary presentation was created by the Executive Chef Jeff Kaplan and his Sous Chef’s Paula Murphy & Dwayne Austell. Together created a sensual experience that sent the taste buds dancing, and the sheer aroma moved the soul.  The presentations were a visual wonder of artistry.

 

 

From there we went on to Oysters on the Half Shell, Sweet Corn, Asparagus, Tomato, Cilantro Vinaigrette  and Chardonnay, Frog Town Cellars, Dahlonega, Ga 2008

 

After the first course, The Intermezzo we were presented with Blackberry Sorbet, Mist of Blackberry Liqueur, which was out of this world.

 

The entrée was Wild Georgia Low Country Shrimp and Grits and Sangiovese, Frog Town Cellars, Dahlonega, Ga 2008 and finished of with Sugar Marsh Cottage Petit Fours.

 

This was an unbelievable and delightful way to start four days of adventure at the King and Prince Beach & Golf Resort.  Our host and severs were some of the best I have ever experienced.

 

There are many recipes for shrimp and grits all over the Internet, cooked every way imaginable.  If you would like to try and make it for yourself, here is the recipe from the Chef.

 

King and Prince Shrimp & Grits in a Tasso Cream Sauce Recipe:

 

Ingredients:

1 cup heaving cream

1/3 cup tasso ham 

 ¼ cup kernel corn

¼ cup diced tomatoes 

2 tablespoons chopped green onions 

½ cup wild Georgia shrimp

1 tablespoon Cajun seasoning

¼ cup asiago cheese

salt and pepper to taste

olive oil

 

Preparation:  In a sauce pan, sauté the Georgia shrimp with Cajun seasoning using olive oil.  In another pan, sauté tasso ham, corn, tomatoes, and green onions: add heavy cream and asiago cheese: let simmer two minutes.  Add shrimp and serve over stone ground grits of your choice. 

To witness the ‘best of the best’ and make immediate reservations, head to:

 

http://www.kingandprince.com/

http://twitter.com/#!/kingandprince

http://www.facebook.com/TheKingandPrince

http://blog.kingandprince.com/

http://www.youtube.com/user/KingandPrince1

http://www.flickr.com/photos/kingandprinceresort/

http://www.kingandprince.com/

 

 

The King and Prince Beach & Golf Resort

201 Arnold Road
St. Simons Island, Georgia 31522
(912) 638-3631: Phone

(800) 342-0212: Reservations
(912) 638-7699: Fax

 

 

 

 

 

 

 

 

 

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