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Thursday, April 7, 2016

Shrimp and Grits




I know this sounds like a crazy combination! We have run this dish twice in the last year and have gotten really great reviews! Shrimp and Grits has its roots in the South Carolina Low Country Cuisine. The savory grits with just enough seasoning and pepper jack cheese to have a bit of spice and enough butter to mellow that spice out! Then the shrimp are sauteed with tasso ( a cured and smoked ham, famous in the Cajun country of Louisiana) gives that a hint of spice and smoke!!!! WOW! Just delicious!! Inviet your friends over, You're gonna want to share this one!


Shrimp & Grits

For the Grits:
Water                                                                   3 Gallons
Chicken Base                                                      6oz
Heavy Cream                                                     3 quarts
Tony’s Creole Seasoning                                   4Tbs
Louisiana Hot Sauce                                         6 Tbs
Coarse Ground Black Pepper                          2 tsp
Grits                                                                    5lbs
Pepper Jack Cheese                                          15 slices
Shredded Parmesan Cheese                            2 Cups
Method:
Combine all ingredients except grits and bring to a boil.  Add Grits stirring constantly. Simmer for 5 minutes. Turn Off and add cheeses and stir until all cheese is melted and combined.

For The Shrimp:
2 Tbs Whole Butter
8 each 21/25 Ct Tail Off Shrimp
½oz Diced Tasso
1/4thoz Chopped Herb Mix
2 Tsp Seafood Seasoning
½oz Diced Tomato
½ Tsp Chopped Garlic
1/2oz Sliced Mushrooms
2oz Chicken Stock
½oz Chopped Green Onions
2 Tbs Whole Butter
Method:
In a sauté pan melt butter. Add shrimp and tasso and sauté until shrimp start to turn pink. Add seafood seasoning, chopped herbs, diced tomato, chopped garlic, and mushrooms, cook for 30 – 45 seconds. Deglaze pan with chicken stock, add green onions and butter. Remove pan from heat and slowly swirl butter into sauce. 
To Plate:
Place a 3 – 4 ounce portion of grits into a soup bowl. Place the shrimp in a ring, shingled off one another, in the center of the grits. Place sauce garnish into center. Pour Sauce around the rim of the bowl.
Garnish with Chopped Parsley and Shredded Parmesan Cheese