Recipes from Our Volunteers
Sautéed Shrimp and Grits
Chef RJ Cooper III of Vidalia, Washington, D.C.
“The dedication, determination and focus of Taste of the Nation makes us all aware that our jobs in the restaurant industry expand outside of the kitchen and into the community—making a real difference in ending childhood hunger.”
—Chef RJ Cooper III, Executive Chef, Vidalia, Washington, D.C.
Yield/Portion Size
Serves 4
INGREDIENTS:
- 24 fresh shrimp, peeled and deveined
- 1/2 cup white old fashioned grits
- 1 Vidalia onion, sliced
- 1-1/4 cup heavy cream
- 1-1/4 cup milk
- 4 Tbsp. butter
- 6 garlic cloves, chopped
- 1 lemon, juiced
- 1 Tbsp. fresh thyme
- 2 Tbsp. olive oil
- 1 tomato, peeled and chopped
- 6 ounces lager beer
- salt & pepper
DIRECTIONS:
- Bring grits and milk to a slow boil. Simmer for 18 minutes, stirring frequently.
- Add cream, 2 Tbsp. of the butter and 2 Tbsp. of salt.
- In half of the olive oil, sauté onion until golden brown. Add salt and pepper to taste. Set aside.
- In the remaining olive oil, sauté shrimp with a pinch of salt and pepper. Add chopped garlic and beer.
- Squeeze in the lemon juice and simmer for one minute.
- Finish sauce with fresh thyme, (reserving some for garnish), remaining 2 Tbsp. butter and the chopped tomato.
Chef RJ Cooper III is the executive chef of Vidalia in Washington, D.C. Cooper was honored as a 2006 Rising Star by StarChef.com, and in May 2007 was named “Best Chef of the Mid-Atlantic” by the James Beard Foundation. The Washingtonian calls his cuisine “Upscale Southern Comfort,” and named Vidalia among its 100 “Very Best Restaurants” in January 2007. Cooper is a long-time participant in Share Our Strength's Taste of the Nation® in Washington, D.C.
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