IN THE KITCHEN WITH: The Sandbar

 

IN THE KITCHEN WITH: The Sandbar

 

Date: March 26, 2014
by: Observer Staff

 
 

SCROLL DOWN FOR VIDEO — 

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

Ingredients:
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
Flour


Preparation:
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!


 *IN THE KITCHEN is a trademark of Observer Media Group Inc.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SHARE
Login Register now

Currently 0 Responses

Login below to post a comment or click register.
Account E-Mail
Password
forgot password? click here
Speak Your Mind Below!

Classifieds

YourObserver
Subscribe to our eNewsletters
1970 Main Street, Sarasota, FL 34236 941-366-3468

Copyright 2014 The Observer Group Inc., All Rights Reserved