Page 14 - Boca Club News - August '22

Page 14, Boca Club News

The Good Life: Dining, Drinks, Destinations

Second Helpings: A Favorite Recipe from the Past Pages

of “Boca Club News”... Lemon Honey Shrimp and Grits

As part of its comprehensive, award-winning heat and continue to stir until grits begin to bubble and In a large sauté pan, add oil and place on a medium high
environmental program, Broken Sound has 22 active simmer slightly. Lower the heat again to low. Cook until heat. Once oil is heated, add minced shallots, then prepped
working beehives on its two championship golf courses, the grits are creamy and tender, but not mushy, throughout shrimp, and continue to sauté for about 2 to 3 minutes.
including one designed to teach young and old members and hold their shape on a spoon, about 25 to 30 minutes. Before shrimp are fully cooked add the reserved glaze
about the inner workings of this nature miracle. One of the Add more salt, if desired. and increase heat to high. Continue to cook shrimp until
ingredients in this recipe calls for honey, which members Directions for Shrimp: the glaze coats the shrimp or until the shrimp are cooked
of the club can enjoy that has been collected from the hives. Start by reducing the juice and honey in a 2-quart through, about 3 additional minutes.
This is one in a series of recipes that have appeared in past saucepot. On Medium-high heat, simmer until it reduces To plate: Place a 6-8 ounce ladle of hot grits in the center
issues of Boca Club News and received such rave reviews by half, about 15 minutes. Add the spices and salt and of a shallow bowl, then add just the shrimp on top, while
from our readers that they deserve a second taste. continue to reduce until large bubbles start to form, about continuing to reduce the sauce for a minute or two. Remove
5 to 7 additional minutes. Remove from heat; pour off into sauce from heat, stir in butter and pour over the shrimp and
Yield: Serves 4 Food Photo by Shaina Wizov a small cup then reserve. grits. Finish with chopped green onion.
(http://www.takeabiteoutofboca.com)

Ingredients for Grits:
1 quart of water
3 Tablespoons unsalted butter
1 teaspoon kosher salt
1 cup (6 oz.) Anson Mills Antebellum Coarse Grits, (white
or yellow)
Ingredients for Shrimp:
2 cups lemon juice
1/4 cup Wildflower honey (can be the honey collected from
Broken Sound Club’s hives)
1/2 teaspoon ground black pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon kosher salt
3 Tablespoons blended cooking oil, (canola/olive blend or
any mild)
2 Tablespoons minced shallots
1 lb. (u-15 size) Gulf shrimp, peeled and deveined
1 Tablespoon unsalted butter, room temperature
1/4 cup chopped green onion
Directions for Grits:
Using a 4 qt. saucepot, bring 1 quart of water to a boil
with butter and salt. Stir in grits and lower heat to a medium
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