Pawley’s Island Shrimp & Grits | The Sportsman’s Table

Pawley’s Island Shrimp & Grits | The Sportsman’s Table


[music] [announcer] The Sportsman’s Table, brought
to you by the South Carolina Department of Agriculture. Remember, buy South Carolina. It’s a matter of taste. [Bob Redfern] Welcome in to this week’s Sportsman’s
Table recipe. We’re here at Frank’s Restaurant in Pawley’s
Island, South Carolina. And my guest is chef/owner of Southern Comforts
Restaurant, Greg Metcalf And I have to tell you, Greg, thank you so
much. I am just so amazed at what comes out of Pawley’s
Island. And, again, you’ve got another great restaurant
to come visit. [Greg] Well, I’ll tell you, Bob, I am impressed
myself. Our family’s been vacationing down here for
about 20 years. And my wife and I just moved down about a
year ago and opened up Southern Comforts Restaurant and Bakery right down the street. We’d had a restaurant up in the mountains
of North Carolina for several years, pretty much the same concept, but just wholesome
food, freshly grown, as local as possibly can be. But I’ll tell you what. We’re the new kids on the block. And there are so many great restaurants in
Pawley’s Island. That’s what drew us to open up a restaurant
here. [Bob Redfern] Oh, wow. [Greg] To keep us on the cutting edge of what’s
going on. And they certainly do it around here. [Bob Redfern] Well, what have we got today? [Greg] Today we’re going to do one of our
specialties. It’s the shrimp and grits with our pimento
cheese grits. We use an Ash County cheese out of North Carolina,
and then our fresh, local shrimp that we just went down to the docks, Georgetown Independent
Seafoods, I go to, or I go to the East Street Docks right down there to get our shrimp. It’s usually about twice a week or so. [Bob Redfern] Oh, great. [Greg] We’ve got some assorted peppers over
here, some Andouille sausage, which, believe it or not, is a Lowe’s product here. But they make all their own sausages in-house. [Bob Redfern] I got you. [Greg] So we gave them a recipe and they make
ours for us. [Bob Redfern] That’s wonderful. [Greg] It works out pretty good. [Bob Redfern] Yeah. [Greg] But we’re going to start off with this. And we don’t want to overcook our shrimp a
little bit. So we’re really going to start off with our
vegetables. We’re going to heat it up a little bit. We’ve got some butter in here, unsalted butter. We’re going to start off with the peppers
a little bit, give it some color. [Bob Redfern] Well, you know, shrimp and grits,
when people of shrimp and grits, they think of South Carolina. [Greg] Well, interesting enough, years ago,
probably twenty-something odd years ago, I worked in Charleston. And it was my first experience of really southern
cooking. And I had a lady out there that had been cooking
all her life. And she was an older lady. And she taught me the shrimp and grits. [Bob Redfern] Oh, wow. [Greg] And, of course, people do it differently. In New Orleans, they’ve got the tomato broth. This is going to be more of a Cajun cream
broth as far as that. [Bob Redfern] I got you. How long you gonna cook the vegetables? [Greg] We’re gonna cook ’em. We’re gonna keep ’em al dente and keep ’em
real colorful. But we want to get ’em going here a little
bit for us. It’s probably going to take us just a minute
or two to get those going. And then we’ll toss in our Andouille sausage. And we’ll do the shrimp last, actually, ’cause
we don’t want them to be overcooked. A lot of folks will overcook the shrimp. And then it’s dried out and it just doesn’t
give you that good flavor and texture that you need. [Bob Redfern] It’s like eating rubber. I know. [Greg] [crosstalk 00:16:29] Absolutely. Absolutely. We’ve seen that all over. That’s one of the nice things. You don’t want to ruin a good fresh product
like that, either, as well. [Bob Redfern] That’s true. Exactly. If folks want to log on, tell ’em your website
while you’re flipping, there. [Greg] I certainly can. W-W dot Southern Comforts Restaurant and Bakery
dot com. [Bob Redfern] Oh, wow. There you go. [Greg] Like I said, we also run a bakery on
part of the restaurant. My wife is the baker. She’s won awards for her carrot cake and her
chocolate bourbon pecan pie. [Bob Redfern] Oh, my weaknesses. [Greg] Which is one of the biggest sellers. Absolutely. [Bob Redfern] Oh, my goodness. [Greg] Now we’re going to throw a couple big
ones in there for some garnish. [Bob Redfern] You know, just the mixture of
the sausage, just the vegetables, it has a great aroma. [Greg] Well, you know, interestingly enough,
one of the first times I ever had shrimp and grits, coming from the Midwest, as you probably
well know, grits only come with cheese. [Bob Redfern] Yes. [Greg] Or come with butter or ham. Nobody puts shrimp in their grits. When I was in Charleston 25 years ago, I said,
“Shrimp and grits? What are you talking about?” We tried some and absolutely fell in love
with it, to be honest with you. [Bob Redfern] But this is a different twist. It’s got a lot of color to it. [Greg] It is. [Bob Redfern] Yeah. [Greg] It’s got a lot of culture to it. And of course, you know, they’re using local
products they have. And nice vegetables, and sausage and that
all worked out well. And the grits, of course. You gotta have your yellow stone-ground grits,
which we get out of Duluth Mills in Columbia, South Carolina. [Bob Redfern] There you go. [Greg] But I think, you know … And then
we put our homemade pimento cheese in there, as well. So it has a little bit of a twist as far as
the flavor is concerned. Now, we like lots of vegetables and lots of
shrimp and lots of sausage in there, because it is a meal. That’s the one thing about shrimp and grits
is that if you don’t put a lot of stuff in there, some people walk away a little hungry,
more grits than they do the body of what’s going on. [Bob Redfern] Well, they’re not going to walk
away hungry with this, boy. [Greg] Absolutely. Well, now we’re going to put a little bit
of our chef’s salt in. We use a lot of the chef’s salt in the restaurant
to season our steaks, burgers, seafood, the whole nine yards. It’s got ingredients of five different items,
and we don’t tell anybody what it is. We’d have to kill you if we did. Just kidding. [Bob Redfern] I got you. [Greg] So it is secret. And then of course, our Cajun spice here a
little bit. We also make that in-house, too. Everything we do is made in the restaurant. We don’t have a freezer. So we can’t buy anything in and just store
it. Basically, what we buy in, we buy in by the
day or a couple of days, and keep it as fresh as we possibly can. And then we make all our collard greens, the
macaroni and cheese, the meatloaf and all those types of things every single day. [Bob Redfern] And that’s truly, uniquely,
South Carolina. [Greg] It truly is. It truly is. There’s a lot of places that … Especially
this day and age, it’s easy to get hooked on the pre-boxed stuff and so on. But the one nice thing about a lot of the
restaurants here in Pawley’s Island that I’ve visited is that you can tell they do everything
fresh. [Bob Redfern] I get you. [Greg] And especially with the qualified chefs
that they have down here- [Bob Redfern] I’ll tell you what, I’ll help. [Greg] We’re going to take a second here and
just heat up these grits real quick. [Bob Redfern] Okay. [Greg] Okay. [Bob Redfern] All right, Greg. [Greg] Well, we’re going to finish off with
a little heavy cream. [Bob Redfern] Oh, wow. [Greg] That’s going to make it. Then reduce that down a little bit. Make it a little thicker for us, give us the
good flavor. [Bob Redfern] [crosstalk 00:19:11] You know,
it’s just amazing the compilation of all of those ingredients. [Greg] [crosstalk 00:19:17] Well, it’s a wonderful,
colorful dish, too. [Bob Redfern] [crosstalk 00:19:17] that it
comes down to that. Yeah, it is. [Greg] [crosstalk 00:19:19] is what I like
about it. And it’s got everything you need in it. You got your meats and your vegetables and,
of course, your fresh, local shrimp. [Bob Redfern] And, of course, our Adluh grits. [Greg] Absolutely. [Bob Redfern] This is truly a certified SC- [Greg] Yeah, I’ve really. [Bob Redfern] Grown and bred- [Greg] Grits are a phenomenal product to work
with. We do grit cakes and jalapeno grit cakes and
all kinds of good stuff. [Bob Redfern] [crosstalk 00:19:40] Oh, that’s
awesome. [Greg] We’re going to go ahead and just come
on off here. [Bob Redfern] Folks, if you want a copy of
Greg’s recipe, just log on to BobRedfern.com. Click on The Sportsman’s Table and right there
it’ll be. [Greg] All righty. And there we have it. As we call this nice little cream sauce in
the south, we’re going to put some gravy on there. [Bob Redfern] A little touch. [Greg] That’s right. [Bob Redfern] That’s great. [Greg] Make it the way that we’d like it. I’m gonna wipe the plate just a little bit. [Bob Redfern] Presentation, yeah. [Greg] Yeah. We’re going to take these big ones here and
put ’em right on top so people know. [Bob Redfern] That there’s actually shrimp
in them there grits. [Greg] Got some great shrimp. [Bob Redfern] There you go. [Greg] Yeah. I think they’ll find out as soon as they bite
into it. [Bob Redfern] Yeah. [Greg] Of course, a little fresh parsley always
never hurts. There we go. And there you have it, our local, low country
southern shrimp and grits from Southern Comforts Restaurant and Bakery. [Bob Redfern] Great. Thank you so much. I love it, man. Thank you for being a guest. [Greg] Thank you, Bob. I appreciate it. It’s been a pleasure. [Bob Redfern] I appreciate it. And folks, listen. If you’d like more great recipes, just like
you saw today, log on to certifiedscgrown.com and it’s a matter of taste. We’ll be right back here again next week on
another great recipe on The Sportsman’s Table. [announcer] If you would like more information
on South Carolina grown products, visit them online at certifiedscgrown.com. Remember, buy South Carolina. It’s a matter of taste.

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