Boynton Beach Insider

Lake Worth native Jimmy Everett has debuted his first restaurant Driftwood (located at 2005 S Federal Hwy.) after training at the Culinary Institute of America and working in New York City, Los Angeles and Hong Kong.

Driftwood prides itself in sourcing local and sustainable ingredients, which results in fantastic fresh flavors that are unique to Boynton Beach. 

A cozy atmosphere of reclaimed wood used in their interior wall paneling, tabletops and bar pay homage to their namesake, and create a tropical-nautical feel that embodies South Florida.

Stop in to visit their restaurant and see why locals can’t get enough of their Southern-inspired, sustainable menu.

Ingredients

• Cheddar Grits:
• 10 cups whole milk
• 2 cups Marsh Hen Hills grits (sold at Driftwood)
• 1 cup grated cheddar cheese
• 1 tablespoon butter
• Pinch of salt
• Shrimp:
• 2 tablespoons butter
• ½ cup of seafood or chicken stock
• 1 tablespoon N’duja Salami (sold at Driftwood)
• ½ Lemon (to taste)
• Scallions thinly sliced

Steps

1. To make the grits, add milk and grits to a pot and cook on very low heat for 2 hours
2. Add cheddar cheese, salt, and butter to the grits
3. For the shrimp, heat a frying pan over medium heat until hot. Sear shrimp until half cooked and remove from pan.
4. Deglaze the pan with stock
5. Add N’duja Salami and butter and reduce the sauce until it coats the back of the spoon
6. Add shrimp to finish cooking
7. Plate grits, top with shrimp and sauce, squeeze lemon over and top with scallions (to taste)