Songwriter Phillip Lammonds is as prolific in his kitchen as he is in the writing room.
Songwriter Phillip Lammonds writes on average about 100 songs a year. He’s indefatigable in the kitchen as well. Before we even talked about shrimp and grits, he told us about his current infatuation; moist whole chicken marinated in hoisin, soy and chili oil, steamed, then served with the reserved marinade with chopped green onions and cilantro.
But this afternoon we were there to take note of his shrimp and grits, which he also has down to a science. Phillip spent lots of time on Pawley’s Island South Carolina where shrimp and grits are the past time.
Standing at his AGA gas range, with a pickled okra-napped Bulleit bourbon in hand, he navigates his ingredients and skillet with ease, whistling as he works. He’s methodical about his ingredients; he buys his shrimp at one of the international markets (K&S to be exact) where it tends to be fresher and he can get the heads on. The heads are used to make a quick stock that enhances the shrimp mixture with more of the sea. He uses fennel in the shrimp mixture, which he slices on his mandolin and garnishes with the fronds; a splash of bourbon is in the grits. Phillip’s dish is not super saucy, but it is jolt of flavor. “The thing about shrimp is you don’t need to add a lot to it,” says Phillip.
He and his wife, Rebecca, renovated their house on Fatherland in East Nashville in 2017 after moving here from South Carolina. Their kitchen is hard working and functional. A lot like Phillip. And a lot like this shrimp and grits.
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