Lemon Honey Shrimp and Grits, that’s what’s on our minds right now, thanks to a recent visit to Broken Sound Country Club in Boca Raton. We visited Broken Sound last month for a multi-course honey-centered dinner that helped kick off their BEE Positive Now Campaign. The goal of this campaign is to raise awareness of the bees by hosting a variety of events throughout the community.
Knowing the importance of helping to save the bees, we were inspired to help spread the word and therefore, kicked off our own #30daysofhoney recipe roundup. Now, 23 days into the month, we go back to where it all started and present you with a recipe for Lemon Honey Shrimp and Grits from Chef Joe Longo of Broken Sound Country Club.
Lemon Honey Shrimp and Grits
1 quart water
3 tablespoons unsalted butter
1 teaspoon kosher salt
1 cup (6 oz.) Anson Mills Antebellum Coarse Grits (white or yellow)
2 cups lemon juice
1/4 wildflower honey
1/2 teaspoon ground black pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon kosher salt
3 tablespoons blended cooking oil (canola/olive blend or any mild)
2 tablespoons minced shallots
1 pound (u-15) Gulf shrimp, peeled and deveined
1 tablespoon unsalted butter, room temperature
1/4 cup chopped green onion
Using a 4 quart sauce pot, bring 1 quart of water to a boil with butter and salt.
Stir in grits, and lower heat to a medium heat and continue to stir until grits begin to bubble and simmer slightly.
Lower the heat again to low.
Cook until the grits are creamy and tender, but not mushy, throughout and hold their shape on a spoon, about 25 to 30 minutes.
Add more salt, if desired.
Reduce the juice and honey in a 2-quart sauce pot. On medium-high heat, simmer until it reduces by half, about 15 minutes.
Add the spices and salt and continue to reduce until large bubbles start to form, about 5 to 7 additional minutes.
Remove from heat. Pour off into a small cup, then reserve.
In a large sauté pan, add oil and place on a medium-high heat. Once oil is heated, add minced shallots, then peppered shrimp, and continue to sauté for about 2 to 3 minutes.
Before shrimp are fully cooked, add the reserved glaze and increase heat to high. Continue to cook shrimp until the glaze coats the shrimp or until the shrimp are cooked through, about 3 additional minutes.
Place a 6-8 ounce ladle of hot grits in the center of a shallow bowl, then add just the shrimp on top, while continuing to reduce the sauce for a minute or two.
Remove sauce from heat, stir in butter and pour over the shrimp and grits.
Finish with chopped green onion.
See more honey recipes from our #30daysofhoney roundup.