Located on the Gulf Coast, Seagrove Village MarketCafe is known for having the best Seafood and Burgers served in a laid-back atmosphere. Here is a peek into their kitchen, and their delicious recipe for their Barbeque Shrimp and Grits.
By Susan Benton
Seagrove Village MarketCafe is one of our favorite Gulf Coast Restaurants. Located at the corner of 30A and 395 in South Walton, they have been featured in Southern Living, Garden and Gun, Travel & Leisure, and Coastal Living. Known for having the best Seafood and Burgers served in a laid-back atmosphere, you will want to give their Shrimp & Grits a try when visiting this beloved local eatery. Seagrove Village MarketCafe gave us a peek into their kitchen, and offered this delicious top secret recipe for their Barbeque Shrimp & Grits. Now you can enjoy the flavors of 30A in your home, when not able to make it to Seagrove Village MarketCafe for your Southern foodie fix.
- 1¼ cup of quick cooking grits
- 1 cup water
- 1½ cup cream
- 2 tbsp. butter
- Salt & Pepper (as desired)
- Smoked gouda to taste
- 1 pound of fresh Gulf shrimp
- 1 cup chopped green onion
- 1 tbsp. minced garlic
- 2 sticks of unsalted butter (softened)
- ½ cup of a Cajun blackening spice (make your own or use a pre-made mix such as Old Bay)
- Juice of 1 lemon
- 1 tbsp of Worcestershire sauce
- Bring the water and cream to a boil in a medium saucepan over medium-high heat.
- Slowly whisk in the grits and butter. Reduce heat to medium low and cook, stirring frequently, until thickened, about 5 minutes. (NOTE: You can add more cream or water if you prefer thinner grits).
- Stir in the smoked gouda cheese. Remove from heat and season with salt and pepper to taste.
- Cover to keep warm.
- Rinse Gulf shrimp thoroughly in cold water leaving the shells and tails attached and place in large bowl.
- In a separate bowl, create a spiced butter by mixing together the butter, blackening seasoning, and minced garlic. In a heavy-bottomed pan, heat the butter over medium heat until the butter begins to foam and turn a light brown.
- Add the shrimp, give it toss, and sauté for 5 minutes or until the shrimp are pink and firm.
- Place the shrimp on a side plate and cover to keep warm.
- In a bowl, add one to two scoops of the prepared grits and top with the barbecue shrimp. Top with the chopped green onions for garnish before serving. Serve with a slice of garlic bread or toast.
Susan Benton is the go to resource for foodies visiting Pensacola to Panama City Beach. She is a food and travel journalist with published articles and photography in many local, regional and national publications. Her website is 30AEATS.com where she writes about the secrets of Gulf Coast food.