Ten years ago, my wife and I took a trip to Savannah, GA. I researched local foodie friendly restaurants and found Belford’s. I ordered and also reviewed Shrimp, Greens and Grits (jump to the review). Needless to say, I liked my food. Also, needless to say, I’ve become a better photographer and I have a much better camera on my phone (see the old photo below). All this time later I decided it was time to recreate that dish.

On a trip to our favorite local grocery store (Swamp Rabbit Grocery and Cafe) we picked up some local shrimp from Abundant Seafood, a local fisher known for their sustainable fishing methods. The shrimp were HUGE and we knew we had to make something that respected the size and flavor.

The original description, my dreadful photo and a photo Belford’s post on Facebook are below:

Shrimp, Greens & Grits ($27)

Local shrimp sautéed with apple smoked bacon.

Served over buttery grit cakes, wilted collard greens and Chardonnay butter sauce.

Topped with diced tomatoes, green onions and Parmesan cheese

I added a few changes but it really turned out very similar and I was very please with this recipe. The collards are earthy and a little bitter. The crispy fried grit cake was the perfect starch. The shrimp with the bacon together, just wow. The punch of fresh acidity from the tomato and green onion. And then there is the sauce, which brings the whole dish together. Rich and light at the same time.

Ingredients

• Fresh local shrimp, 1 lbs, peeled and deveined (we used Abundant Seafood)
• 4 strips Applewood Smoked Bacon (we like Niman Ranch)
• Local Heirloom cherry tomatoes, quartered or halved
• Green onion, chopped
• 1-2 tbsp, Pecorino Romano cheese, grated
• 1 large bunch, collard greens, stems removed, chopped
• 1 garlic clove, smashed
• 2-3 tbsp apple cider vinegar
• 2 tbsp honey
• 2 tbsp gochujang
• Canola oil

Sherry Cream Sauce Ingredients

• 1 medium shallot, minced
• 1 clove garlic, minced
• 2 tbsp butter
• 2 tbsp AP flour
• 2-3 tbsp Sherry or dry white wine
• 1 cup shellfish or fish stock
• 1 cup lactose free half and half
• Sea salt

Grit Cake Ingredients

• Grits (Anson Mills are the best)
• 1 egg
• 2-3 tbsp lactose free half and half
• 4 tbsp AP flour
• 4 tbsp Italian bread crumbs
• Salt and pepper
• Non-stick cooking spray

Directions

1. Heat a medium sauce pan over medium heat. Melt 2 tbsp butter and add shallot and garlic. Cook until fragrant. Whisk in 2 tbsp flour and continue cooking until the roux turns blonde. Whisk in Sherry and reduce by half. Whisk in shellfish stock and reduce by half. Whisk in half and half and reduce heat. Season with salt, cover and keep warm.
2. Place bacon on a sheet pan and place in the oven. Heat the oven to 400° F and cook until crispy, approximately 20 minutes. Remove bacon and set on a paper towel. Cut into lardons. Preserve 1-2 tbsp of the bacon fat and reduce the oven heat to 190° F.
3. While the bacon is cooking, prepare the grits per the instruction on the packaging. Spray non-stick spray in a 13 x 9 pan, pour the grits in and smooth to an even layer, allow to cool or refrigerate over night. Once setup, cut into whatever shape you would like. Setup a breading station. In a medium sized bowl, whisk the egg and half and half and season with salt and pepper. In another medium bowl or zip top bag, add the flour and season with salt and pepper. In a third bowl, add the bread crumb and season with salt and pepper. Dredge the grit cakes in flour, egg wash and the bread crumb. Allow to setup. Heat a large non-stick pan over medium-high heat and add canola oil. Fry the cakes until golden brown. Place on a sheet pan and place in the oven to keep warm.
4. Heat a large pot over medium heat and add the preserved bacon fat and enough olive oil to coat the pan. Add the smashed garlic clove and cook until browned the oil is seasoned. Add collard and toss continually until wilted. Add apple cider vinegar, honey, gochujang and season with salt. Cover and turn heat off. Keep warm.
5. Using the same pan used for the grit cakes, wipe pan clean and heat over medium-high heat. Season shrimp with salt and pepper and sear on both sides until just cooked through. Don’t over cook.
6. Once the shrimp are cooked, place in a large mixing bowl with the Pecorino cheese, tomato and bacon lardons. Toss and serve immediately.
7. Garnish with green onions. I tried to plate like Belford’s, but when it all gets combined together it is even better.