Georgia Club, GA: Chef Don Law w/Shrimp & Grits
The youngest of three brothers, Don Law helped Mom most in the kitchen. It didn’t hurt that he had, in his words, “a love for toll house cookies.” Fortunately, his love for cooking grew as he did. Through the years, culinary arts remained a steady presence in his life.
In early adulthood, Law studied with the American Culinary Foundation; later, he earned a degree from the respected Culinary Institute of America in Hyde Park, New York. His work has taken him to Texas, Maine, and the Virgin Islands, with gigs at Memphis’ Peabody Hotel, and the Meridien & the Westin Hotel.
Background Fosters Masterpieces
As his history shows, Don Law is a well rounded culinary professional, with ability to handle traveling and cooking for many different tastes. But he also excels at maintaining one position for many years—he has been Executive Chef for the Georgia Club Dining Room since the club opened in January 2002.
As head chef, he creates many masterpieces, including Shrimp and Grits, made with large shrimp, vidalia onions, and stone ground grits. The recipe also calls for 8 oz. wine, yet the dish only takes 1 oz. In reading his recipe instructions, one will come across indispensable advice on how to handle this discrepancy: “Pour remaining wine in glass to sip while cooking.”
Southern Classic, Broad Appeal
According to Chef Law, the shrimp and grits dish does well for several reasons. It is a southern classic with visual appeal, and in his words, “the grits soak up the seafood flavor yet also have a stand alone quality.”
With his southern charm, humor and background, the Georgia Club—and Mom—must be proud. As head chef since the club’s opening, maybe Chef Law can pull some strings and see that toll house cookies are added to the menu.
Georgia Club's Shrimp and Grits
Georgia Club Shrimp and Grits
1 serving
Ingredients
4 oz. stone ground grits
8 oz. milk
4 oz. cream
1 oz. diced ham
1 tbsp. vidalia onion
1 tbsp. red bell pepper
1 tbsp. green bell pepper
1 clove minced garlic
8 oz. white wine
4 oz. chicken stock
½ tsp. tomato puree
½ tbsp. oil
6 large (16-20) shrimp, peeled & deveined
Method
Grits
Follow instructions for grits but substitute combination of ½ milk & ½ chicken stock for water. Season to taste. Grits should be simmered slowly and cooked until creamy. Add about ½ cup cream towards the end and stir in.
Shrimp
Heat sauté pan over medium heat with oil, onion and peppers and cook briefly (sweat). Add garlic, ham and shrimp and cook for 1-2 minutes. Add 1 oz wine and cook about 1 more minute. Pour remaining wine in glass to sip while cooking. Add chicken stock and tomato puree and cook 1-2 more minutes.
*Note: Adjust cooking time to cook shrimp just until done. Place mound of grits in the center of bowl and arrange shrimp around grits and spoon over the broth. (You can cut back on grit portion placed in bowl.)
*Optional - garnish with shredded parmesan or white cheddar. Cheese is also a nice addition to add to the grits when cooking.
Great info! Thanks.
Posted by: GH | September 09, 2009 at 09:37 PM