Fresh Corn Grits with Shrimp
When F&W gave our market basket challenge to Top Chef Season 5 contestant Jeff McInnis, the owner of Miami’s Southern-inflected Yardbird restaurant, we purposefully included shrimp but no grits. McInnis didn’t care: He made his own fast, fresh version with the corn that was also in the basket. He added pecan butter to his grits, and here’s why: “My grandma Daisy had a huge pecan tree in her front yard in Brewton, Alabama,” says McInnis. “She’d break the pecans into little pieces with a mallet; I’d eat the sticky nut butter with my fingers.” Slideshow: Classic Southern Recipes
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Recipe Summary
Ingredients
Directions
Notes
To make your own pecan butter, process 1 cup toasted pecans in a mini food processor with 1/2 teaspoon canola oil until smooth, about 2 minutes. Season with salt.
Serve With
Lemon wedges.
Suggested Pairing
Crisp, medium-bodied white Bordeaux.