Shrimp & Grits
Nothing says quintessential Charleston like Shrimp & Grits. Recipe by Chef Ennio Vasquez, Drawing Room
Medium
Recipe & Photos by Chef Tres Jackson of Sorghum & Salt
Ingredients
SERVINGS: 4-6 Serving(s)
- 2 cups Anson Mills farro piccolo
- 6 cups apple juice
- 1 Vidalia onion, thinly sliced
- 1 inch of ginger, peeled and grated
- 8 cloves of garlic
- 2 tablespoons of red chili flakes
- 2 tablespoons white miso paste
- 2 tablespoons local honey
- 1 bunch collards, washed and roughly torn
- 3 pears, cored and cut into eighths
- 2 cups Freehouse brown ale
- 2 pounds of wild mussels or PEI mussels
- 2 tablespoons fresh mint, minced
- 4 lemons, halved
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