Shrimp and cheese grits
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Heavy cream |
| 5 | ounces | Unsalted butter |
| 1 | Jalapeno pepper; seeded and diced | |
| 1 | tablespoon | Roasted garlic |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Paul Prudhomme's Vegetable Magic |
| 1 | cup | Fresh stoneground grits or Quaker Oats |
| ; quick grits | ||
| 1 | cup | New York white cheddar |
| ½ | cup | Yellow cheddar |
| ¼ | cup | Asiago cheese |
| 2 | pounds | Rock shrimp; shelled and washed |
| 1 | cup | Hot sauce |
| 2 | cups | Flour |
| ¼ | cup | Cornstarch |
| 1 | tablespoon | Paul Prudhomme Seafood Magic |
| 1 | pinch | Freshly ground black pepper; white pepper, salt |
| 5 | cups | Canola oil for frying |
| ½ | pounds | White mushrooms; sliced thin |
| 2 | tablespoons | Unsalted butter |
| 8 | ounces | Tasso ham; diced and sauteed |
| Salt and freshly ground pepper | ||
| ¼ | cup | Green onions; (scallions), sliced |
| ; thin | ||
Directions
FOR THE GRITS
FOR THE SHRIMP
FOR THE MUSHROOMS
To cook the grits, bring the cream to a boil in a large saucepan. Add the butter, jalapeno pepper, chopped garlic, salt and Vegetable Magic and grits. Cook the grits over a medium flame for about 1 hour. Then add the three cheeses and cook for another 45 minutes until a creamy texture is obtained. If the resulting mixture is too thick, thin it with cream or water.
Pre-heat the frying oil to 350 degrees. To cook the shrimp, marinate them in the hot sauce for ten minutes. In a bowl, combine the flour, cornstarch, Seafood Magic, peppers and salt. Drain the shrimp. Place the shrimp, a few at a time in a sieve and liberally coat with the flour mixture, shaking them in the sieve to lose the excess flour. Fry them for about 2 minutes, until lightly golden. To cook the mushrooms, saute them in the butter, stirring, until softened, about 3 minutes. Add the Tasso ham and cook another 2 minutes. Season with salt and pepper.
To assemble the dish, ladle the grits over the surface of a serving plate, spoon the mushroom mixture on top, sprinkle the green onions over the plate and then place the shrimp on top. Serve immediately.
(Note: For the Tasso you can substitute sauteed, unsmoked ham hock.) Yield: 5 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9158 - CHEF JIMMY BANNOS Converted by MM_Buster v2.0l.