Kimberly gets a cooking lesson from the "Queen of Charleston Cuisine," Miss Nathalie Dupree. Then it's back to Nashville for some Shrimp & Grits with special guest Holly Williams.
For the grit cakes:
1. Lightly oil a 9-inch-square glass baking dish. In a medium saucepan, bring the milk to a simmer with the garlic. Slowly whisk in the grits over moderate heat until very thick about 5 minutes. Remove from the heat and whisk in the smoked cheddar. Season with salt and pepper. Pour into the dish and press plastic wrap directly onto the surface. Refrigerate until firm for about 30 minutes.
2. Preheat broiler to high.
3. Unmold the grits onto a cutting board. Cut into 9 squares. Brush with olive oil and broil until golden brown. About 8-10 minutes. Serve warm.
For the shrimp:
In a large sauté pan render bacon until crispy. Remove bacon bits and set aside. Pour fat into bowl leaving 2 tablespoons in pan. Add shallots and thyme. Cook shallots until translucent about 2 minutes. Add the heavy cream, creamed corn, cajun seasoning and thyme. Stir. Add the shrimp and cook for 8 minutes. Season with salt and pepper. Serve on top of grit cakes.
Toss all ingredients up to the olive oil in a bowl. In another bowl whisk the olive oil, balsamic vinegar. Season with salt and pepper to taste. Toss dressing with salad.
Put ice in four glasses (no more then 10 oz to give room for ice). Evenly divide the peach nectar into each glass. Top with citrus soda. Garnish with fresh peach slice and sprig of mint.