Chef Jerome Brown

Today on DelmarvaLife –

Hurricane Hazel was a powerful storm that hit the east coast in October, 1954. One of the hardest areas hit was Crisfield on the Eastern Shore of Maryland. WBOC Meteorologist Heidi Werosta talks about the research she did for a story about the storm as part of the WBOC 65th Anniversary.

Whether it’s getting new books, hosting different events, or offering unique services to the community, the library stays busy and, in turn, keeps you busy. DelmarvaLife’s Katie Zarrilli visits the Laurel Public Library to see what’s new.

Third Friday is a popular event in downtown Salisbury. On Friday, October 18th, the theme is “Superheroes.” Third Friday Producer, Jamie Heater; and Costume Contest Host and Ocean City Comic Con Producer, James Dufendach talk about all the family fun offered during the event.

We are in the DelmarvaLife Kitchen with Chef Jerome Brown of Dockside Restaurant in Pocomoke City. We learn how to make Gouda and Cheddar Shrimp and Grits.

Gouda and Cheddar grits w/ spiced shrimp

Gouda and cheddar Grits
2 cups chicken stock
1 1/4 cups grits
1/2 cup heavy cream
1/2 stick butter
2 heaping cups of shredded Gouda
2 heaping cups of shredded cheddar

Shrimp
8 strips of bacon diced
1 tablespoon of minced garlic
1 tablespoon of minced shallots
3 tablespoons butter
2 tablespoons white wine
1 pound peeled and deveined jumbo shrimp
3 portobello mushrooms cap, sliced
1/4 cup diced scallions
2 cups heavy cream
Sal, pepper to taste

To make the grits, bring chicken stock to a boil in a large saucepan. Slowly stream in the grits while whisking vigorously. Reduce to a low simmer and stir frequently for 4o minutes. Add some cream if the grits become to thick. When grits are cooked, mix in remaining cream and butter. Add cheeses and stir until smooth. Remove from heat and cover to keep warm.

To make shrimp, sauté bacon in a large sauce pot over medium heat until crispy. Add garli and shallots and sauté until fragrant. Add butter and wine; when butter is half melted add the shrimp. After two minutes add mushrooms and scallions.

To serve, spoon the sauce and shrimp onto heaping mounds of cheese grits.

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