Atlanta Food & Wine Festival is back

Atlanta Food & Wine Festival is back

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Hungry?  You'd better get that way by the weekend.  The Atlanta Food & Wine Festival returns to midtown this Thursday, and it promises to bring great tastes and sips to the bellies of many.

CLICK ON THE VIDEO ABOVE TO WATCH THE SEGMENT WITH EXECUTIVE CHEF OLIVIER GAUPIN!

More info:
Atlanta Food & Wine Festival
May 30-June 2
Midtown Atlanta
Details: Click here for a link to the official website
Ticket info: Click here
Facebook page

Twitter: @ATLFoodandWine

Smoked Shrimp | Creamed Corn Grits with Local Cheddar | Shellfish Broth

Prepared by Executive Chef Olivier Gaupin of Eleven
at the Loews Hotel in midtown

Preparation for 2 people
 
Smoked Shrimp

500 Grams of Jumbo Shrimp cold smoked
1 pinch of garlic
1 table spoon of butter for sautéing
Salt and pepper to taste

Creamed Corn Grits and local Cheddar

250 Grams of local grits
½ liter of milk
¼ liter of heavy cream
500 Grams of local Cheddar from Flat Creek Lodge
100 Grams of cold butter
150 Grams of Sweet corn
1 pinch of Saffron
250 Grams of shellfish broth or Lobster bisque

Fresh basil to taste
Cracked  fresh pepper to taste

Description
Start by heating the Milk and the cream, add the grits and cook slowly for about an hour, add the cheddar cheese, the corn, a pinch of saffron and a splash of cream if needed to lose it up a bit

In a separate pan, heat up the butter, medium to high heat, sautée the shrimp quickly for 2-3 minutes; add a pinch of Raw Garlic, salt and pepper

Heat up the shellfish broth

In a bowl, set the grits on the bottom, place the shrimp on the top of the grits and pour a little bit of the shellfish broth over the top, add fresh basil and cracked fresh pepper

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