Hook To Table Recipe

Cooking Instructions

1. 1

   Prepare the Grits

   In a medium saucepan, bring 4 cups of water to a boil. Slowly whisk in the stone ground cheddar grits and reduce the heat to low. Cook for about 20-25 minutes, stirring occasionally until thickened. Stir in 1 cup of shredded cheddar cheese, salt, and black pepper to taste. Keep warm.

2. 2

   Cook the Bacon and Green Beans

   In a skillet, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pan. Add the trimmed green beans to the skillet and sauté for about 5-7 minutes until tender. Crumble the bacon and add it back to the skillet. Season with salt and pepper to taste. Keep warm.

3. 3

   Prepare the Shrimp Cream Sauce

   In the same skillet used for the bacon and green beans, add 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1 minute. Slice the Conecuh sausage and add it to the skillet, cooking until browned. Then add the shrimp and cook until they turn pink, about 3-4 minutes. Pour in the heavy cream and chicken broth, and let it simmer for 5 minutes until slightly thickened. Season with salt and pepper.

4. 4

   Cook the Fresh Fish

   In a separate skillet, heat a little olive oil over medium-high heat. Season the fish fillets with salt and pepper. Place the fillets skin-side down in the skillet and cook for about 4-5 minutes until the skin is crispy. Carefully flip the fillets and cook for an additional 3-4 minutes until cooked through.

5. 5

   Plating the Dish

   To serve, place a generous scoop of cheddar grits on each plate. Top with the cooked fish fillet, then spoon over the shrimp cream sauce. Serve with the bacon caramelized green beans on the side.