44 Mills Chef Makes A Southern Classic With A Modern Twist

Local restaurant stops by to cook up a delicious dish!

If you’re looking to try something new, you might want to head to Concord. Chef Michael Watson at 44 Mills changes the menu for every single meal. Yes, you read that right. He stopped by QC@3 to explain why, where the name of the restaurant comes from and to show us how to make a Southern classic with his modern twist.
Shrimp & Grits Yield: 6 servings

GRITS

Ingredients Amounts

White Stone Ground Grits 3 cups

Yellow Onion, diced 12 oz

Celery, diced 8 oz

Whole Butter, unsalted 4 oz

Garlic, minced 3 cloves

Lobster Stock ½ gallon

Lime Juice 2 oz

White Wine 4 oz

Onion Powder 2 TBS

Chili Powder 2 TBS

Paprika 2 TBS

Salt 1 TBS

Black Pepper 1 TBS

MOP:

1. In a medium sized stock pot, add all ingredients besides the grits. Bring to a boil for 10 min.

2. Reduce heat, whisk in grits and stir every 3 min to prevent sticking on the bottom.

3. Cook for 25-30 min or until grits are tender.

4. Adjust seasoning and set aside.

SHRIMP & SAUSAGE REDUCTION

Ingredients Amounts

Jumbo Shrimp, 16/20 tail on 1 #

Smoked Andouille Sausage, sliced ½” thick ½ #

White Wine 8 oz

Whole Butter, unsalted 4 oz

Heavy Cream 8 oz

Cilantro, minced ¼ #

Grape Tomatoes, sliced in half ½ #

MOP:

1. In a large saute pan on medium heat, saute shrimp and sausage until fragrant.

2. Season with salt, pepper and cilantro. Deglaze with white wine. Reduce by half.

3. Add heavy cream and tomatoes. Reduce by half.

4. Add whole butter while stirring and reduce that by half.

5. Adjust seasonings.

SHRIMP & GRITS FINAL

MOP:

1. Add 8 oz of heavy cream into grits on low heat.

2. Ladle grits into serving bowl. Add shrimp and sausage on top.

3. Pour the desired amount of shrimp reduction on top and enjoy.