The first time Emmy-winning chef and cookbook author Lara Lyn Carter cooked with Georgia Olive Farms olive oil, she was on-air live at the South Beach Wine & Food Festival sponsored by the Food Network.
It was a highlighted ingredient in this Shrimp & Grits recipe she prepared for 9,000 people over three days. Georgia Olive Farms olive oil didn’t fail her then, nor her guests, and it hasn’t since. “It’s on my kitchen counter right now,” says Carter. “It’s the best I’ve tasted.”
Shrimp & Grits
Yields: 4 to 6 servings
- 4 cups chicken broth
- ½ tsp ground black pepper
- 1 cup coarsely ground grits
- 8 oz grated Parmesan cheese
- 2 Tbsp plus ¼ cup extra-virgin olive oil, divided
- 1 large sweet onion, preferably Vidalia, chopped (about 1½ cups)
- ½ tsp coarse or kosher salt
- 1 lb peeled and deveined large shrimp
- 2 garlic cloves, minced
- 2 Tbsp chopped fresh rosemary leaves
In 4-quart saucepan, heat broth and pepper to boiling over high heat; add grits and cook, covered, over low heat 1 hour, stirring frequently. Add some water, ¼ cup at a time, as needed while grits cook to keep them from sticking. During last 15 minutes of cooking, stir in cheese until it dissolves into grits.
Meanwhile, preheat oven to 400°F. In large skillet, heat 2 tablespoons oil over medium-low heat; add onions and salt and cook 15 minutes or until onions caramelize, stirring occasionally.
Spray medium rimmed baking pan with nonstick cooking spray. Spread shrimp evenly in pan. In small bowl, stir together garlic, rosemary and remaining ¼ cup oil and pour over shrimp. Roast shrimp 8 to 10 minutes or until opaque throughout.
Ladle grits into shallow bowls; divide shrimp evenly over grits to serve.