Located right between Hilton Head Island and Savannah, Georgia, South Carolina’s Daufuskie Island might just be the perfect southern getaway. We’re sure the 400 or so residents would agree—even if they’re content not to draw large swaths of tourists like their neighbors—but it is impossible to ignore the unique charm of this island that is only accessible by ferry and (mostly) relies on golf carts for transportation.
And when it comes to lodging, Haig Point turns the charm up to 11. Built on St. Simons island in Georgia more than a century ago, the Strachan Mansion was moved to and rebuilt in Haig Point in 1986, and today offers four suites for guests seeking a little history in between trips to the beach or many rounds of golf on the signature course. Or, if visitors require a paranormal element, the 1873 Lighthouse offers two bedrooms, a kitchen and porch with idyllic views of Calibogue Sound, as well as the purported friendly spirit of Maggie, the daughter of the lighthouse’s first keeper.
As for food and drink, people come from all over just to enjoy the happy hour parties at the Calibogue Club at Haig Point. Hopefully they stay for dinner, because when chef Taylor Griffin passed along his recipe for shrimp and grits, we couldn’t imagine eating anything else.
Shrimp and Grits from the Calibogue Club at Haig Point
(Serving 2-3 people)
Ingredients for the Grits:
- 3 cups water
- 1 cup heavy cream
- 1 cup stone ground grits
- 1 tbsp butter
- Salt to taste
Ingredients for the Shrimp Sauce:
- 1 lb. of fresh local shrimp, peeled and deveined (you can leave tails on for presentation if you like)
- 4 slices of thick bacon, chopped into quarter pieces
- 6 cloves of garlic, sliced long ways
- 2 shallots, minced
- 1 cup of good white wine
- 1 pint heavy cream
- 2 tbsp Cajun seasoning (Chef Taylor uses Chef Paul Prudhomme’s blackened redfish magic blend)
- 1 tbsp chopped green onion for garnish
How to Make It:
In a medium saucepan over medium heat, bring water to a boil. Add salt and grits and stir. Reduce heat and skim any floating chaff from the mixture. Continue to stir, and as soon as the grits begin to thicken add the heavy cream. Continue to cook grits on low heat for 20-25 minutes, stirring frequently. When grits are at desired tenderness, add the butter and stir.
Place the chopped bacon in a large frying pan and set over medium heat. Toss the shrimp in the Cajun seasoning mixture. When bacon is rendered, increase heat to medium high and add shrimp to pan with the garlic and shallot. Sauté and stir for 2-3 minutes allowing shrimp to get a nice on both sides. Add the white wine to deglaze the pan. Once wine is mostly reduced, add the heavy cream and allow it to reduce for 3 minutes or until it starts to thicken. Remove shrimp from the pan when fully cooked and allow sauce to thicken fully.
To serve, portion out a scoop of grits on a large plate or bowl. Arrange shrimp on top of the grits and pour the sauce over.
Garnish with chopped green onion.
