It’s a little restaurant with a big menu full of home-style cooking. Chef Benjamin Wood from The Corner Restaurant and Bar shares his recipe for shrimp, grits and red eye gravy.
For the Shrimp:
New Bay Seasoning:
- 2 tablespoons bay leaf powder
- 2 tablespoons celery salt
- 1 tablespoon dry mustard
- 2 teaspoons ground black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon white pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground mace
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- Combine all of the ingredients together and season the shrimp, then sauté.
For the Gravy:
- 1/4 cup butter
- 1 1/2 thick smoked bacon slices, diced 1/2 cup chopped smoked ham
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 teaspoons finely chopped fresh sage 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup beef broth
- 3/4 cup brewed coffee
- 1 tablespoon chopped fresh chives
- 2 teaspoons cracked pepper
- Melt butter in a large saucepan over medium heat; add bacon, and cook, stirring occasionally, 5 to 7 minutes or until done. Add ham and next 3 ingredients; sauté 3 to 4 minutes or until onion is translucent. Reduce heat to medium-low. Add flour. Cook, stirring constantly, 3 to 5 minutes or until golden brown.
- Slowly whisk in milk and next 2 ingredients; bring to a boil over high heat, stirring occasionally. Reduce heat to low. Simmer, stirring often, 14 to 18 minutes or until thickened. Remove from heat. Stir in chives and pepper.
For the Grits:
- 2 Cups white hominy grits
- 1 Cup milk
- 1 Cup cream
- 1 Cup chicken stock
- 1/2 stick of butter
- 1/2 cup cheddar
- 1/2 cup parmesan
- Salt and Pepper to taste
- Bring milk, cream, chicken stock, and butter to a rolling simmer.
- Add the grits and continually stir for 15 min
- Add both cheeses and stir for another 10 to 15 min
- Add salt and pepper to taste
