Cooking and Chef Recipes

Shrimp & Grits with Cornbread from the Pinery

Pinery shrimp and gritsPhoto: The Pinery

Shortly after it opened last summer, The Pinery, the very good lakeview restaurant in the Ivanhoe Village district, had a chef change. Steven Mattix took over the role of executive chef following the departure of opening chef Naomi Freeman. (You can read my review here.)

Mattix moved to Central Florida from the D.C. area where he was a sous chef for Jose Andrés and also opened restaurants for [Jeff] Black’s Restaurant Group.

So far he has maintained most of the opening menu, though there may be some changes to come. I asked Mattix if he could share the recipe for the restaurant’s Shrimp & Grits with Cornbread for my monthly Local Flavor column with Community Paper, and he was more than happy to oblige.

You can find the recipe on the Community Paper’s website. Mattix suggests you make the cornbread, which is essential to the recipe, first so that it’s ready as soon as you’ve cooked the shrimp.

Give it a try.

 

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