TALLAHASSEE, Fla. (WTXL) -- We cooked up a Southern classic in What's to Eat this morning!
Chef Bobby Cleek from the Level 8 Lounge at Hotel Duval joined the Sunrise team for a peak at his special recipe for smoky, spicy shrimp and grits.
Here's what you'll need:
- Smoker
- Jumbo gulf Shrimp (peeled and deveined)
- Red onion (small dice)
- Green onions (small dice)
- Garlic (minced)
- Can chipotles in sauce
- Tomato juice (1 chipotle pepper & tbs chipotle juice to one qt tom juice pureed)
- White wine
- Butter
- Salt and pepper
- Clantro (fine chop)
- Parsley (fine chop)
- Cajun or Creole seasoning
- Vegetable oil
Here are directions from Chef Cleek:
Season cleaned shrimp generously with cajun season and toss with vegetable oil. Heat saute pan to medium-high heat with vegetable oil, and sear both sides of shrimp. Add onions, and shake pan to caramelize. Stir in green onion and minced garlic, then deglaze with 1 cup white wine. Add the rest of your ingredients, and salt and pepper to taste, before folding in the butter and stirring to thicken the sauce. Take off of the heat as soon as the butter is melted, and serve over your favorite grits. Chef Cleek recommends Bradley's stone ground pimento cheese grits and garnish with charred pickled corn relish, saying the acid in the pickled relish really sets off the plate.
Watch the video to hear more of his expert advice.
You can catch What's to Eat every Friday morning at 6:30 on WTXL Sunrise.
