shrimp and grits

Maybe you have attended the Shrimp and Grits Festival every year since it first began in 2005, or maybe you have never attended. Regardless, THIS is the year you do not want to miss! Come explore the festival as locals and visitors celebrate one of Georgia’s most famous “crops” and the lowcountry’s signature dish, shrimp & grits.

The 2015 Jekyll Island Shrimp & Grits Festival will be the best yet. The 10th anniversary celebration will feature a new Jekyll Island Experience Pavilion, an expanded Southern Living Pavilion, dedicated sponsor area, and double the craft brew vendors. Family-friendly entertainment, professional and amateur cooking competitions, live music across two stages, and more than 100 hand-selected art and craft vendors will be on-hand for this three day event.

This is a FREE event under the oaks in the National Historic Landmark District on Jekyll Island.

  • Friday, September 18: 5 p.m.-9 p.m.
  • Saturday, September 19: 10 a.m.-9 p.m.
  • Sunday, September 20: 11 a.m.-4 p.m.

Hodnett Cooper Vacation Rentals is offering 10% off of your stay in September so book NOW! You can book online at using the promo code: SWEET10 or call us at 844-877-0057

For a schedule and list of all the festival activities click here.


This weekend is the Annual Wild Georgia Shrimp Festival on Jekyll Island. The festival is a celebration of one of Georgia’s most famous “crops” and the lowcountry’s signature dish, shrimp & grits.

Featuring plenty of food, live music, craft brews, tastings, cooking demonstrations and activities for kids, the Wild Georgia Shrimp Festival is fun for all ages.

New to the lineup this year is the “Songwriter in the Round” showcase presented by Southern Living magazine. Songwriter Rob Crosby will entertain at a free show at the Rah Bar beginning at 7pm, Saturday, September 21.

Just a short drive from St. Simons Island, Hodnett Cooper Vacation Rentals is happy to provide accommodations during your stay.

Visit the Wild Georgia Shrimp Festival website to learn about:

Activities & Tickets

Craft Brew Tasting

Guest Chefs & Personalities

We hope to see you this weekend!

by Guerry Norwood



  • 1 pound of fresh Georgia shrimp peeled      and cleaned with tail left on
  • 1 cup of flour
  • 1/2 teaspoon of Old Bay seasoning
  • 2 Eggs
  • 2 Tablespoons of vodka
  • 1 cup of Panko bread crumbs
  • Wesson oil


  • Bowl #1: 1 cup flour, 1/2 teaspoon of Old Bay, with salt and pepper
  • Bowl #2:  @ eggs with two tablespoons Vodka , beaten well
  • Bowl #3: 1 cup of Panko crumbs
  • Black skillet: 1 inch Wesson Oil
  • Cookie Sheet
  • Dip one shrimp at a time…bowl #1, then bowl #2, then bowl #3…put on cookie sheet, can be refrigerated at this point
  • When dinner time: bring oil to high heat, drop shrimp in, don’t crowd, cook in batches about 30 seconds on each side

by Guerry Norwood

Preparation Time: 10 Minutes


  • 4 tablespoons garlic, minced
  • 4 tablespoons of Georgia Farms extra virgin olive oil
  • 1 pound of shelled large fresh Georgia shrimp with tails   left on ( 26-30 count)
  • 1 teaspoon coarse sea salt
  • 1 teaspoon of crushed red pepper flakes
  • 1 tablespoon chili threads
  • 2 tablespoons lemon juice

Cooking Instructions:

  1. Sauté the garlic, chili threads and red pepper flakes in the olive oil until the garlic is translucent.
  2. Add the shrimp and salt.
  3. Toss to coat the shrimp with the oil and cook until the shrimp are just pink, approximately 5 minutes.
  4. Add the lemon juice.
  5. Arrange the shrimp on warm serving plates; top with the oil, garlic and lemon juice left in the pan.
  6. Serve immediately.


by Guerry Norwood


3  fresh limes juiced
2 tablespoons vegetable oil
1 tablespoon sugar
2 large firm-ripe mangoes
2 medium firm-ripe avocados
1 cup chopped cilantro
1 tablespoon minced fresh hot red or green chili (or 1/2 tsp. dried red chili flakes)
1 pound medium peeled cooked shrimp


1. In a large bowl, whisk together lime juice, oil, and sugar until sugar dissolves.
2. Dice mangoes  into 3/4-in. cubes; add to bowl. Add cilantro, chili, and shrimp. Mix gently. Cover and chill for up to 6 hours. Dice avocados and add to mixture and serve.

by Guerry Norwood

Preparation Time: 4 hours


1 Pound fresh Georgia shrimp, cooked peeled and deveined
1 Cup of chopped celery
2 Chopped green onions
1/2 cup finely chopped Vidalia Onion
(1 large) 3 tablespoons fresh lemon juice
Lemon zest
1/3 cup mayonnaise
1/4 teaspoon black pepper
1/2 teaspoon salt
Harris Teeter fresh hot dog bun toasted


  1. Combine Vidalia Onions, celery, lemon juice & zest and 1/2 teaspoon salt in a large bowl and let stand at room temperature 30 minutes.
  2. Whisk mayonnaise, tarragon, green onions and 1/4 teaspoon black pepper into shallot mixture. Add fresh Georgia shrimp and toss gently to coat.
  3. Marinade for at least four hours.
  4. Spread mixture into toasted roll and enjoy.

by Guerry Norwood

Preparation Time: 30 Minutes


1 lb. Large Georgia shrimp, peeled and deveined
1/2 cup FRANK’S® REDHOT® Sweet Chili Sauce
2 tbsp. orange marmalade
2 tbsp. butter
2 Garlic Cloves minced
1 lemon juiced
1/4 cup thinly sliced green onion
2 Cups of cooked Arborio Rice

Cooking Instructions:

  1. HEAT Frank’s Sauce, marmalade, lemon juice and butter in medium skillet. Cook over high heat 2 to 3 min. until sauce is bubbly, stirring often.
  2. ADD Georgia shrimp. Cook, stirring, 3 to 5 minutes until shrimp are pink and coated with sauce.
  3. SERVE over Arborio rice, if desired.

by Guerry Norwood

Total Time: 35 minutes
Serves: 4


  • 4 lemons
  • 1 quart vegetable stock
  • 4  fresh bay leaf
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon yellow mustard seeds
  • 1 teaspoon celery seeds
  • 2 large egg yolks
  • 1 tablespoon chopped tarragon
  • 1  tablespoon Champagne vinegar
  • Kosher salt, to taste
  • Cayenne pepper, to taste
  • 1 stick  unsalted butter, diced
  • 1 pound large Georgia shrimp, cleaned and deveined

What To Do
1. Let eggs and butter get to room temperature
2.  Cut 2 lemons in half, then quarter halves. In a medium pot, add lemons, stock, bay leaves, peppercorns, mustard seeds and celery seeds. Bring brine to a boil, then reduce to a simmer. Cover and cook about 30 minutes.

3.  Bring a shallow pot of water to a boil. Reduce heat to low, so water gently simmers. Whisk yolks, tarragon and vinegar together in a medium bowl. Season with salt and cayenne. Set bowl over pot of simmering water and whisk aggressively until the mixture thickens to the consistency of heavy cream. Move bowl on and off heat whenever steam begins to rise, to avoid curdling. Regularly scrape down bowl’s sides with a rubber spatula to ensure even cooking.

4.  Whisk in 1 stick diced butter, piece by piece. Add each piece only after previous one has been emulsified. When all butter is incorporated, hollandaise should be pale yellow and thick. Season with lemon juice and salt.

5. Remove boiling stock from heat. Stir in shrimp and cover pot. Let shrimp poach until cooked through, 2-3 minutes. Remove shrimp from brine and toss with a squirt of lemon juice.

6. Divide hollandaise among plates. Arrange shrimp alongside and drizzle remaining butter from the sauté pan over top. Serve with steamed asparagus or artichoke.