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Restaurants›Gather GVL›Palmetto Seafood Co. Recipe

Palmetto Seafood Co. Recipe

Name: Gather GVLs Palmetto Seafood Co. Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Southern
Ingredients: 1 lbs shrimp (peeled, deveined, tails optional); 0.5 lbs bay scallops; 0.75 lbs firm white fish fillets (e.g., cod or grouper), cut into 1" pieces; 2 tbs olive oil; 1 tbs unsalted butter; 1 tsp kosher salt; 2 tbs blackened spice blend; 1 tbs paprika (smoked or regular); 1 tsp onion powder; 1 tsp garlic powder; 0.5 tsp dried thyme; 0.5 tsp dried oregano; 0.5 tsp cayenne pepper; 0.5 tsp ground black pepper; 0.5 tsp smoked salt or kosher salt; 1 cups stone-ground grits (or quick grits if short on time); 4 cups water; 0.5 cups whole milk; 2 tbs unsalted butter; 0.5 cups sharp cheddar cheese, grated; 0.5 tsp kosher salt; 0.25 tsp black pepper; 1 tbs extra-virgin olive oil; 0.5 cups yellow onion, finely diced; 0.5 cups green bell pepper, diced; 0.5 cups celery, diced; 2 tsp garlic, minced; 1 cups fresh or frozen sliced okra; 14.5 oz canned diced tomatoes (with juices); 0.5 cups low-sodium chicken or seafood stock

Inspired by Gather GVL

Time1h

Serves4

Southern-inspired seafood dishes that keep you hooked from the first bite to the last.

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Ingredients

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Blackened Mixed Seafood

1 lbs shrimp (peeled, deveined, tails optional)

1/2 lbs bay scallops

3/4 lbs firm white fish fillets (e.g., cod or grouper), cut into 1" pieces

2 tbs olive oil

1 tbs Unsalted butter

1 tsp kosher salt

2 tbs blackened spice blend

Blackened Spice Blend (makes ~2 tbs)

1 tbs paprika (smoked or regular)

1 tsp Onion powder

1 tsp Watkins garlic powder

1/2 tsp dried thyme

1/2 tsp Dried oregano

1/2 tsp Cayenne pepper

1/2 tsp ground black pepper

1/2 tsp smoked salt or kosher salt

Southern Buttered Grits

1 cups stone-ground grits (or quick grits if short on time)

4 cups water

1/2 cups whole milk

2 tbs Unsalted butter

1/2 cups sharp cheddar cheese, grated

1/2 tsp kosher salt

1/4 tsp black pepper

Southern-Style Tomato & Okra Ragout

1 tbs extra-virgin olive oil

1/2 cups yellow onion, finely diced

1/2 cups Green bell pepper, diced

1/2 cups Celery, diced

2 tsp Garlic, minced

1 cups fresh or frozen sliced okra

14 1/2 oz canned diced tomatoes (with juices)

1/2 cups low-sodium chicken or seafood stock

1 tsp hot sauce (optional)

1 tsp Original Worcestershire Sauce

1/4 tsp granulated sugar (to balance acidity, optional)

1 tbs Fresh parsley, chopped

1/2 tsp kosher salt

1/4 tsp black pepper

Garnish & Finish

4 to taste lemon wedges

2 tbs chopped scallions

1 tbs extra melted butter (optional)

Method

Blackened Spice Blend (make first)

Mix spices

Combine paprika, onion powder, garlic powder, dried thyme, dried oregano, cayenne, black pepper, and smoked or kosher salt in a small bowl. Stir until evenly incorporated. This yields about 2 tablespoons; reserve half in a separate small bowl for finishing if desired.

Prepare Seafood

Season seafood

Pat shrimp, scallops, and fish pieces dry with paper towels. Toss seafood in a medium bowl with 2 tablespoons olive oil and 1 teaspoon kosher salt. Sprinkle the blackened spice blend over the seafood and toss gently until evenly coated. Let rest at room temperature for 5–10 minutes while other components begin.

Blacken seafood

Heat a large cast-iron or heavy skillet over medium-high heat until very hot (about 3–4 minutes). Add 1 tablespoon unsalted butter and swirl. Add seasoned seafood in a single layer, working in batches if needed to avoid overcrowding. Cook shrimp about 1.5–2 minutes per side until opaque and slightly charred; scallops 1.5–2 minutes per side until set; fish pieces 2–3 minutes per side until cooked through and blackened. Remove seafood to a warm plate and tent with foil.

Southern Buttered Grits

Cook grits

Bring 4 cups water to a boil in a medium saucepan with 1/2 teaspoon kosher salt. Slowly whisk in 1 cup stone-ground grits. Reduce heat to low and simmer, stirring frequently, until thick and tender: about 20–25 minutes for stone-ground, or 5–7 minutes for quick grits. If they thicken too fast, stir in small splashes of water or milk to reach desired consistency.

Finish grits

Once grits are tender, stir in 2 tablespoons unsalted butter, 1/2 cup grated sharp cheddar, and 1/2 cup whole milk. Taste and adjust seasoning with 1/4 teaspoon black pepper and additional salt if needed. Keep warm on very low heat, stirring occasionally.

Tomato & Okra Ragout

Sauté aromatics

While grits cook, heat 1 tablespoon extra-virgin olive oil in a medium skillet over medium heat. Add diced onion, bell pepper, and celery (the 'holy trinity') and cook, stirring, until softened and translucent, about 5–7 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Build ragout

Add sliced okra to the skillet and cook 3–4 minutes until it begins to soften. Stir in canned diced tomatoes (with juices), 1/2 cup stock, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce (if using), and 1/4 teaspoon sugar. Bring to a gentle simmer and cook 6–8 minutes to meld flavors and reduce slightly. Season with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and stir in 1 tablespoon chopped fresh parsley at the end.

Assembly & Finish

Plate

Spoon a generous portion of buttered grits into each shallow bowl (about 1 cup per serving). Spoon a ladle of warm tomato & okra ragout over the grits.

Top with seafood

Arrange blackened shrimp, scallops, and fish pieces on top of the ragout and grits. Spoon any resting juices from the seafood plate over the top. Garnish with chopped scallions, a drizzle of extra melted butter if desired, and lemon wedges alongside.

Serve

Serve immediately while everything is hot. Squeeze lemon over seafood to taste. Optional: pass additional blackened spice at the table for extra heat.