Shrimp & Grits with Cornbread from the Pinery

Picture: The Pinery

Shortly after it opened final summer, The Pinery, the very fantastic lakeview restaurant in the Ivanhoe Village district, experienced a chef transform. Steven Mattix took over the function of government chef next the departure of opening chef Naomi Freeman. (You can examine my assessment in this article.)

Mattix moved to Central Florida from the D.C. region where he was a sous chef for Jose Andrés and also opened eating places for [Jeff] Black’s Restaurant Group.

So considerably he has managed most of the opening menu, however there may well be some adjustments to appear. I asked Mattix if he could share the recipe for the restaurant’s Shrimp & Grits with Cornbread for my regular monthly Area Flavor column with Neighborhood Paper, and he was much more than satisfied to oblige.

You can obtain the recipe on the Group Paper’s web page. Mattix indicates you make the cornbread, which is necessary to the recipe, to start with so that it is prepared as before long as you’ve cooked the shrimp.

Give it a attempt.

 

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