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Shrimp and Grits
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As the executive chef of Merchants, Jason Brumm says he is 'up and down and all over the place” at the three-story downtown restaurant. He also spends his days darting across town to get fresh ingredients from his garden (he rents a plot at The Food Co. in Green Hills). But while his culinary accolades are a mile long, he is most proud of his role as Dad.
'A perfect day for me is sleeping any time past 6:30 a.m. and then waking up to make breakfast with my three-year-old son,” he says. 'He helps by cracking the eggs and adding the measured ingredients to the pancakes all of which helps him with his fine motor skills, but it also helps me get him to eat new things because he has a vested interest in the food that we've just made,” he says.
Brumm got his start working as 'the breakfast dude” at a hotel in Boulder, Colorado. (Today, he proudly reclaims the title with his little sous chef by his side.) Along the way, he took a turn toward the south with a stint at Café Thirty-A in Seagrove Beach where he picked up a love for 'all things Southern.” He often goes back to the area to vacation with his family and always stops by the café for a bowl of Willie's Shrimp and Grits. In fact, the version you'll find on the menu at Merchants is the same recipe he's been cooking since his time on the Emerald Coast. 'Some things you just keep the same,” he says.
Merchants
401 Broadway
(615) 254-1892
Merchants Shrimp & Grits
Adapted from Jason Brumm For the Grits: 2 cups quick grits 8 cups water ¾ tsp. salt 2 tbsp. butter ½ cup mascarpone cheese For the Ragout: 1 tsp. extra virgin olive oil ½ pound Andouille sausage from Porter Road Butcher (raw) 1 lb. fresh raw shrimp (approximately 4-5 large shrimp per person) 1 large shallot, chopped 3 garlic cloves, minced ½ cup dry white wine ½ lb. peeled whole tomatoes (canned or fresh) 2 tbsp. highly reduced chicken stock (you can find it at Whole Foods) 2 tbsp. lemon juice 1 tsp. lemon zest 1 tbsp. each fresh thyme and basil
Instructions:
Cook grits in water with salt according to package directions. Once cooked, add mascarpone and butter and stir to combine until fully melted and grits are creamy. Set aside to allow grits to set before serving.
Heat olive oil in a pan over medium heat. Once hot, add sausage and allow fat to render, about 3-4 minutes. Add raw shrimp, shallot, and garlic. Cook 30-40 seconds. Deglaze pan with white wine. Add tomatoes and gently crush while cooking. Add reduced chicken stock and let reduce for about 3-4 minutes. Finish sauce with lemon juice, lemon zest, basil, and thyme. Ladle ragout over grits and serve.
*Brumm recommends adding vegetables like asparagus, leafy greens, fresh corn, or scallions when available and in season.
Amanda Hardin blogs about food and recipes at highheelstohotwheels.com.