From the menu of: Livingston

A: Livingston restaurant at the Georgian Terrace provided the food for the Tinley wedding. Livingston's executive chef Zeb Stevenson is always happy to share his recipes. This particular dish was once on the restaurant's seasonal brunch menu, but is available no longer. The only way to enjoy it now is to make it at home.

Stevenson wrote, “The goal with this dish was to serve shrimp and grits with an aromatic and interesting twist. The chile marinade penetrates and flavors the shrimp and the lime zest adds fragrance to the grits. All of the components work together to create a really satisfying and memorable dish.”

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.

Livingston’s Shrimp and Grits

Hands on: 20 minutes

Total time: 1 hour, 20 minutes

Serves: 4

1/4 cup plus 1 tablespoon extra-virgin olive oil, divided

2 tablespoons ancho chile powder

3 cloves garlic, minced

1 teaspoon minced fresh oregano

Pinch salt

6 ounces shrimp, peeled and deveined

2 1/2 cups chicken stock, divided

2 cups milk

1 cup stone-ground grits

Zest of 1 lime

Salt and pepper

8 tablespoons unsalted butter, divided

1 red bell pepper, cut into thin strips

1/2 red onion, cut into thin strips

Chives, for garnish

In the jar of a blender, make marinade by combining 1/4 cup olive oil, ancho chile powder, garlic, oregano and salt. Process until smooth. In a medium bowl, combine shrimp and marinade and let sit for one hour.

While shrimp is marinating, make grits. In a large saucepan, combine 2 cups stock, milk and grits. Bring to a simmer and cook 45 minutes or until grits are fully cooked and creamy. Stir frequently. Once grits are cooked, season to taste with lime zest, salt and pepper. Stir in 4 tablespoons butter. Keep warm.

Once shrimp has marinated and grits are cooked, in a large skillet, heat remaining tablespoon olive oil over medium-high heat. Add red pepper and onion and saute until lightly caramelized, about 5 minutes. Add shrimp and saute for one minute. Discard remaining marinade. Lower heat to medium-low and add remaining 1/2 cup stock and remaining 4 tablespoons butter. Let shrimp poach in liquid for 2 minutes.

Divide cooked grits between 4 serving dishes. Top with shrimp and sauce and serve immediately. Garnish with chives, if desired.

Per serving: 653 calories (percent of calories from fat, 60), 24 grams protein, 45 grams carbohydrates, 3 grams fiber, 46 grams fat (18 grams saturated), 136 milligrams cholesterol, 225 milligrams sodium.