BROOKLYN, New York (WABC) --In this edition of Neighborhood Eats, we've got a Brooklyn spot that get its inspiration from the south.
Craig Samuels and his partners hope to recreate that sense of the south with the food and ambiance at Marietta in Clinton Hill.
The restaurant has exposed brick, light streaming in and lots of comfort food. On the menu, you'll find fried green tomatoes, risotto made with Charleston gold rice and fried chicken served in a bowl of greens and rice.
"It's something different," Samuels said. "The food has a southern feel, but it's not traditional."
And if you want your grits, you'll find them at Marietta served along with shrimp.
They start by cooking the shrimp with wine and butter, then thicken the sauce with garlic confit.
Customers love the southern dishes served with a unique city style.
"It's really been rewarding to come back to Brooklyn and do what I did in Philly and Manhattan and do it where we're from," Samuels said.
Shrimp (Serves 2)
--10 shrimp, peeled and de-veined. Reserve shells.
--2 tablespoons of olive oil
--1/2 cup white wine
--2 tablespoons of garlic confit (can substitute whole roasted garlic cloves)
--1 small Fresno chile, thinly sliced (can substitute jalapeno)
--1 cup shredded black kale
--1/2 cup oyster mushrooms
--2 tablespoon cold butter, cut into cubes
--1 1/2 cup shrimp stock (can substitute chicken stock or water)
--salt and pepper to taste
Grits (4 to 6 servings)
--1 cup of Anson Mills Quick Grits
--4 quarts of water
--1 cup of Parmesan, grated on a micro plane
--3 tablespoons of cold butter, cut in cubes
--1 cup of milk
--salt and pepper, to taste
--Put 24 cloves of garlic in a small saucepan and cover with one cup of olive oil. Place on very low heat for an hour.
--Cool and puree olive oil and garlic together.
--Place in clean container and refrigerate.
--Place shrimp shells in a pot with a two cups of cold water and bring to a boil.
--Reduce to a simmer and cook for 30 minutes.
--Strain and reserve liquid.
--In a medium saucepan, bring 4 quarts of water to a boil.
--Pour 1 cup of grits, stirring to prevent clumps.
--Reduce heat and simmer for 20 minutes until grits fully cooked.
--Stir in 1 cup of milk, 1 cup of Parmesan and 3 tablespoons of cubed cold butter until fully incorporated.
--Add salt and pepper to taste.
--Place a medium saut pan on medium high heat.
--Add 1 tablespoon olive oil, and saute oyster mushrooms until they start to brown on the edges. Do not overcook.
--Remove mushrooms and set aside.
--Season shrimp with salt and pepper and add to pan. Cook on one side for one minute and flip all of the shrimp over.
--Carefully add white wine and allow to cook for two minutes, to evaporate the alcohol from the wine.
--Add shrimp stock, garlic confit, mushrooms and kale.
--Cook for two minutes, taking care to not overcook shrimp.
--Remove from heat and add garlic confit and butter, and stir until completely incorporated.
--Season to taste with salt and pepper.
--Plate with grits and serve.