Miller's Seawall Grill
Chef Donal Clark won an honorable mention for this recipe in the 2017 Neighborhood to Nation contest. The competition celebrates independent restaurant operators, who are encouraged to submit recipes for menu items that showcase local flavor. Shrimp is abundant on the Texas Gulf Coast, which surrounds the Galveston location of Clark's restaurant, Miller's Seawall Grill.
8 qt. water
8 cups heavy cream
2 cups quick-cooking grits
8 cups whole milk plain yogurt
3½ lb. smoked Gouda cheese, shredded
12 oz. grated Parmesan cheese
1 lb. unsalted butter
4 tbsp. Creole seasoning
2 oz. grated Parmesan cheese
3 1/3 tbsp. Creole seasoning
2½ lb. unsalted butter
15 cups thinly sliced yellow onions
7½ lb. raw shrimp, peeled and deveined
2½ lb. fresh mushrooms, sliced
1. Prepare grits: In large saucepot over high heat, bring water to a boil. Whisk in grits and cream.
2. Reduce heat to medium; cook about 8 minutes, stirring occasionally, until thickened. Remove from heat.
3. Stir in yogurt, cheeses, butter and Creole seasoning until well-blended. Pour grits into steam table pan; keep warm in steam well.
4. Prepare shrimp: Heat flattop grill to 350 F. Per serving, combine 1½ teaspoons Parmesan cheese and ½ teaspoon Creole seasoning; set aside.
5. On heated grill, place 2 ounces butter, 2½ ounces onions, 10 shrimp and 2 ounces mushrooms; sprinkle with Parmesan seasoning. Saute until shrimp turn pink.
6. For service, portion 2½ cups grits into large rimmed bowl. Place shrimp mixture across top and sprinkle with 1 teaspoon seasoning. Serve immediately.