A Florida Favorite: The Fish House and Grits a Ya Ya

Florida-Fav-1
Welcome to The Fish House!

Forgive my absence and withholding of this recipe, but I’ve been battling illness for the past week and a half. I am getting on my feet again and have even more to share with you.

I confess…I’ve been withholding a fabulous recipe from you. I thought I would recreate the most memorable entree I had on vacation in Pensacola, Florida, but I recently discovered The Fish House Chef, Jim Shirley, has already shared his famous “Grits a Ya Ya” online! While I love a good challenge, I cannot tamper with a fellow Chef’s masterpiece! “Grits a Ya Ya” is one of the most popular entrees served at The Fish House in Pensacola, FL. People from all over the world visit The Fish House to try their coveted grits. Thus, the name of their website www.goodgrits.com. Each dish is full of flavor and Florida flair! Our waiter described each with elegance and superb knowledge of the menu and wine list. Truly a fine dining experience we will not forget! Unfortunately, The Fish House might be a far piece for some of us. Thus, I am thankful Chef Jim Shirley shared the recipe for “Grits a Ya Ya.”

Menu Description
Menu Description

Grits, coarsely ground corn or hominy, are a staple of any Southerner’s diet and must be made with great care. If you don’t stir consistently, the bottom will burn. Add too much water and the grits get runny. Add too little water and they dry out! Make sure you follow the instructions on the box, especially if they aren’t “quick” or “instant” grits!! Grits are inexpensive and easy to dress up (like Grits a Ya Ya) or dress down (like my Quick ‘n’ Cheddar Cheese Grits). Either way, they are sure to satiate the most particular of palates!

 

Grits a Ya Ya
Grits a Ya Ya

GRITS A YA YA
By Chef Jim Shirley

4 servings

Ingredients:

Smoked Gouda Cheese Grits:

  • 1 quart chicken stock
  • 1 cup heavy cream
  • 2 cups Dixie Lily grits
  • 1/4 pound butter
  • 1/2 pound shredded smoked Gouda cheese

The Ya Ya:

  • 8 strips applewood-smoked bacon, diced
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallots
  • 3 tablespoons butter
  • White wine
  • 1 pound peeled and de-veined jumbo shrimp
  • 1 portobello mushroom cap, sliced
  • 1/4 cup diced scallions
  • 2 cups chopped fresh spinach
  • 2 cups heavy cream
  • 3 cups smoked Gouda cheese grits
  • Salt, pepper and hot sauce to taste

Directions:
First, make your grits. Run the chicken stock into a thick-bottomed saucepan and turn on high til it boils. Mix in the grits and stir like crazy. Reduce to a simmer and allow to cook for 40 minutes, stirring occasionally. Add cream if you need more liquid. Then tumble in the butter, drizzle in the rest of the cram and stir til it’s all in the family. Then shake in the shredded cheese and stir very well til it’s all nice and smooth.
While your grits cook, bring a large saucepan to medium heat. Add bacon and cook for about 3 minutes, then add garlic and shallots. Sauté and then add butter and a splash of white wine. When the butter is half melted, add the shrimp. When the downsides of the shrimp become white, flip them and add mushrooms, scallions and spinach. Sauté for 2 minutes. Remove the shrimp. Pour in heavy cream and let simmer while stirring. When reduced by one third, add salt, pepper and hot sauce. Return shrimp to the sauce and combine. Spoon the sauce and shrimp onto heaping mounds of cheese grits.

Top with Fried Sweet Potato Curls and Enjoy!
Top with Fried Sweet Potato Curls and Enjoy!

Florida-Fav-5Recipe compliments of The Fish House, Pensacola, Florida and www.pensacolacelebritychefs.com.

If you’d like to visit The Fish House:

600 South Barracks Street

Pensacola, Florida 32502
Mon – Tue: 11:00 am 12:00 am
Wed: 11:00 am 2:00 am
Thu: 11:00 am 12:00 am
Fri – Sat: 11:00 am 2:00 am
Sun: 11:00 am 12:00 am

But Wait There’s More!
If Chef Jim Shirley’s “Grits a Ya Ya” is a little too rich for your taste buds, try my “Quick ‘n’ Cheddar Cheese Grits.”

Hallie’s Quick ‘n’ Cheddar Cheese Grits

1 cup Quick Grits
2 cups water
1 egg, well beaten
1 jar Old English Cheese or 1/2 lb Cheddar Cheese
1/2 cup Shredded Cheddar Cheese

Combine the first two ingredients in a saucepan and cook on medium. Bring grits to a boil and boil for at least 5 minutes. Add egg and cheese to grits and stir until all ingredients are thoroughly combined. Pour into your preferred serving dish and top with remaining shredded cheese. It is ready to serve or can be refrigerated for later service. To reheat, place oven safe serving dish in an oven at 350F and cook for at least 10 minutes.

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