JACKSONVILLE, FL — Luke Garvey of Brunswick had the winning recipe in the amateur competition at the Shrimp & Grits festival in Georgia last year and he plans to defend his title this year.

The 13-year-old shared his winning recipe on Good Morning Jacksonville Tuesday morning.

“I started to love cooking by watching my mom,” said Luke. “Since then, I love to cook. I want to become a chef when I grow up.”

The festival is September 18 on Jekyll Island. Click here for more information on the festival.

Here is the winning recipe:

1 lb. of fresh Georgia white shrimp, peeled and deveined

1 bundle green onion (diced)

1/2 lb. Andouille sausage or any other spicy sausage

Flour as needed

White wine to taste

1/2 squeezed lemon

1 cup heavy whipping cream

Old Bay seasoning to taste

Salt and pepper to taste

Garlic butter for saute:

Soften 1 lb. unsalted butter, 6 oz. bacon fat, 2 tbsp. of minced garlic, 1 tbs. paprika each, 1/2 tsp. chopped thyme, parsley, oregano.

Mix all ingredients together and set aside for later use.

Cheese Grits:

Follow recipe on package except use less stock. You want the grits to be tight (stiff) use chicken stock instead of water.

Add medium sharp cheddar cheese to taste add salt and pepper to taste. Set aside but keep warm.

In saute pan add garlic butter. You probably have enough to do 2 or 3 batches. Add sausage and onions. Let saute, then add shrimp, cream, wine and lemon. Let cook for 3 minutes. Add Old Bay, salt and pepper to taste. Let simmer then sprinkle flour on top and mix in. Continue doing this until right consistency. Let it simmer a little while longer to cookout flour taste. Now it’s ready to serve.

Put grits into a bowl, top with shrimp mixture. Enjoy.

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