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This week we went in the kitchen at The Sandbar with owner Ed Chiles and chef Ian Fairweather as he prepares their signature shrimp and grits.
The Sandbar is located on the beach on Anna Maria Island at the site where the historic Anna Maria bathhouse and pier was built more than 100 years ago.
The menu at The Sandbar features dishes prepared with fresh, locally caught seafood and local produce.
Other restaurants also owned by Chiles include BeachHouse on Bradenton Beach and Mar Vista on Longboat Key.
For more In the Kitchen videos, click here.
Scroll down for an instructional video on how to prepare the dish.
Shrimp and grits
8 ounces Bradley store grits, cooked
6 large shrimp
8 ounces ham stock
2 ounces guanciale, diced
2 ounces canola oil
1/4 ounce bottarga
Dredge shrimp in flour and dust off any excess. Heat canola oil in pan. Add shrimp and guanciale to pan and saute for 2 minutes. Turn shrimp in pan to cook other side. Add ham stock and cook until reduced by half. Spoon 4 ounces of grits into two different bowls. Remove shrimp from pan and lay over grits. Add about 1 ounce of guanciale from the pan into each bowl. Pour the remaining stock from the pan into each bowl. Finish with a sprinkle of about 1/8 ounce shaved bottarga over the shrimp. Enjoy!
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