In addition to selling restaurant equipment at J.E.S. I also work in the concert production industry and a couple weeks ago the gig landed me in Jekyll Island, GA for the 2010 Wild Georgia Shrimp & Grits Festival. This was not my first trip to Jekyll Island and made for the second consecutive year working at the festival. The festivities took place amongst the live oaks, which are older than our grandparents, in the beautiful historic district on the island just in front of the Jekyll Island Club Hotel and it was obvious everyone had only one thing in mind, shrimp and grits! For those readers that still aren’t sure what “grits” are… grits are made from coarsely ground corn and when combined with hot water make a delicious porridge like food. Shrimp and grits however is a delicacy that has been served in the southern states for many many years and has as many variations as there are types of grits and species of shrimp but no matter how you prepare it the name remains the same.
In the last few years shrimp & grits has actually become a more common menu item; even Bobby Flay serves the southern dish in several of his restaurants including Bar Americain in New York. Flay is very proud of his shrimp and grits, so proud he even challenged a fella to “throw down” with him on his Food Network show Throwdown with Bobby Flay. However this was a battle that Flay would lose; his competitor, Joe Barnett, Jr, from Washington Georgia took the title for best shrimp and grits and sent Flay packing. Barnett was on hand at the festival and treated a large audience to one of the best low country boils (RECIPE: CLICK HERE) I’ve ever had, so delicious that I treated the family to it then next week while on vacation in Edisto Island, SC.
Also on hand for cooking demonstrations and for judging of both the amateur and professional shrimp and grits cooking contests were Chef Laurie Erickson and Chef Robert Tulko. Chef Laurie Erickson is a sought-after wellness cuisine consultant to spas and resorts around the country. Her cooking classes and demonstrations have changed the lives of many, with practical, simple and economical ways to prepare nourishing meals. Chef Laurie prepared a Spicy Roasted Shrimp Recipe that left me and her audience begging for more. Chef Robert Tulko is the corporate chef for Winn-Dixie Supermarkets. He is well-known throughout the Southeast and is the affable chef featured on WTLV-TV’s “Good Morning Jacksonville”. He has also made appearances on programs in Miami, Tampa, Atlanta, Greenville and Spartanburg. Chef Robert prepared one of the best shrimp and grit recipes I’ve put in my mouth to date, his Creole Shrimp & Grits Recipe was delicious and every layer of flavor complemented the next.
If you like shrimp you should definitely plan a trip to next years Wild Georgia Shrimp & Grits Festival, locals say the fresh wild Georgia shrimp are the best on the planet; so make your way down to Jekyll Island next year and check out everything it has to offer. If you can’t make the festival be sure to try the recipes mentioned in this post as I’m sure they will please your taste buds just as they did mine.
