Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16SAVANNAH RIVERBOAT MAGAZINE 15 Savannah SHRIMP&GRITS DIRECTIONS Bring water to a boil, then add salt, pepper and butter. Add grits until the water is absorbed, about 18 to 24 minutes. Remove from heat and add shredded gouda cheese. Rinse shrimp and pat dry, melt the butter in sauté pan over medium heat. Add shrimp, garlic cloves, pepper, salt and Cajun seasoning to taste. Cook shrimp until pink in color. Remove garlic cloves, and add in prosciutto ham, scallions and lemon juice. Sauté for two minutes. Remove shrimp mixture and save the pan drippings. For the roux, place melted butter in pan bringing it up in temp. Add in flour, mixing well. Pour heavy cream in slowly as it thickens, add in chicken stock slowly, add in dehydrated onions, hot sauce, and minced garlic. Bring to a simmer. Spoon grits in serving bowl, placing shrimp around grits finishing with prosciutto mixture around the shrimp and cream sauce over shrimp. Garnish GRITS • 3 cups of water • 1 cup of heavy cream • salt & pepper to taste • 1 cup grits • 3 tablespoons of butter • 1 ½ cups of smoked gouda cheese SHRIMP MIXTURE • 1 pound of shrimp, peeled and deveined • 2 tablespoons of Butter • ½ teaspoon Cajun seasoning or your favorite spice • ¼ cup chopped prosciutto ham • 3 teaspoons of fresh lemon juice • ½ cup sliced scallions • 4 large garlic cloves (whole) FOR THE SAUCE • 2 tablespoons of butter • ¼ teaspoon of minced garlic • 3 tablespoons of all purpose flour • 1 cup chicken stock • 1cup heavy cream • 2 tablespoons of dehydrated onions • ½ teaspoon of your favorite hot sauce • Cajun seasoning to taste Chef Kevin J. Nape has been in the field for over 33 years, starting as a bus boy and fry cook at Roberts’ Family Restaurant in Wauconda, Illinois, to earn money for college but quickly fell in love and decided to make the culinary arts his main priority. Kevin worked his way up the ranks from there as a sous chef in a wide variety of culinary landscapes from country clubs, hotels, fine dining, convention centers, and sporting venues. Kevin has been Executive Chef for over 17 years, serving up fine cuisine for Quad Cities in the Illinois and Iowa area, in establishments such as TPC of Deere Run, Grand Harbor Resort, Swing of the Quad Cities, Iowa Events Center, Davenport Good Samaritan Center, and Hotel Blackhawk in Davenport, Iowa. Now in Savannah, Kevin is currently making his name stand out with Savannah Riverboat Company. Kevin’s favorite foods to make are barbecued meats along with any kind of soup or sauce. Kevin’s culinary approach takes a unique emphasis on custom prepared cuisine created by his experienced culinary team and setting new expectations for catered events & special diet menus. Kevin brings his knowledge and culinary expertise to every special event. He is constantly exploring for future wine and beer dinner packages, along with high-end catered events for the future. ChefKevin COOKING WITH