The Ryder Cup Lounge touts the Shrimp & Grits as one of its signature dishes for a reason.
If you’re too far away to stop by the restaurant for your fix, consider making them at home.
Our chefs share the recipe, which makes four servings.
20 Large shrimp tails, peeled & deveined
3 cups Olive oil
6 sprigs Fresh thyme, de-stemmed and chopped
6 sprigs Fresh rosemary, de-stemmed and bruised
2 tbsp Chopped garlic
1 tbsp Dry Sherry wine
Preparation: Marinate shrimp in combined ingredients for 12 hours. Remove shrimp, and season with salt and pepper. Grill for four minutes each side.
2 cups Heavy cream
2 cups Chicken stock
12 ounces Grits
½ cup Pancetta Bacon, finely diced
1 tsp Garlic
1 tsp Shallot
1 sprig Thyme, chopped
1 tsp Chive, chopped
1 tsp Parsley, chopped
¼ cup Shredded Monterey Jack
1 tsp Shredded Parmesan cheese
1 tsp Crumbled Bleu cheese
Salt and Pepper to taste
Preparation: Sweat Pancetta, then de-fat the pan 75%. Add garlic, shallots and thyme; sweat for 5 minutes with no color.
Add cream and chicken stock; bring to simmer and season.
Add grits and cook for 25 minutes on low, being careful not to scorch the bottom of the pan.
Finish with cheeses and chives.
Rectify seasoning, if needed, with salt and pepper.