Recipe: Shrimp and Grits at the King and Prince

I wanted to extend a congratulations to the chef and staff at the King and Prince Resort for winning the people's choice award at the 2012 Wild Georgia Shrimp & Grits Festival on Jekyll Island this past weekend. I visited St. Simons and stayed at the King and Prince for a few days last spring to attend a Georgia culinary tour, and I got to know Chef Jeff Kaplan and crew over the course of my stay. Kaplan is new to the hotel - he was in his first week when I visited in April - and it looks like he's off to a damn good start.

For those of you who have never been, St. Simons is a great place for a relaxing, slow-paced getaway. It's not too late for a visit this year, as temperatures remain comfortable with highs in the 70s well into November. You can read about my adventures eating my way through the island, from the sweet Georgia shrimp of the King and Prince to the highly-regarded Southern Soul Barbecue. Georgia shrimp are probably the best I've ever had - they are truly sweeter than those from other regions - and when I went out on a shrimping boat to catch a few, I ended up catching a lot more than just shrimp.

As someone who has personally tasted and enjoyed his take on the infamous southern staple, I wanted to pass on the recipe for Chef Kaplan's winning dish, prepared as a breakfast side or as a main dinner entree as the weather begins to cool down. That heavy cream does the trick, for sure.

SHRIMP & GRITS WITH TASSO CREAM SAUCE

Makes 2 Servings

1 cup heavy cream
3 T. olive oil
1/3 cup Tasso Ham
¼ cup Kernel Corn
¼ cup Diced Tomatoes
2 T. chopped Green Onion
½ cup Wild Georgia Shrimp
1 T. Cajun Seasoning
¼ cup Asiago Cheese
Salt & Pepper to Taste

In one saucepan, sauté the shrimp with Cajun seasoning using olive oil. In another pan, sauté the ham, corn, tomatoes and green onions. Add heavy cream and Asiago cheese; let simmer for two minutes. Add shrimp and serve over stone ground grits of your choice.