Shrimp and Grits

 

Shrimp and Grits

Servings 4 Servings

Ingredients
  

For the Shrimp:

  • 5 to 5 Shrimp approx. cut in half lengthwise per person depending on their size
  • 1 tablespoon Garlic Olive Oil
  • 2 tablespoons Shallots chopped
  • 8 Scallions cut into ¼ inch slices, light green and white separated from the dark green
  • 1 cup Tomatoes diced
  • 2 tablespoons Garlic chopped
  • 2 to 3 ounces White Vermouth or Dry Cherry or Chicken Stock
  • 2 tablespoons Parsley chopped
  • 2 to 3 ounces Butter
  • Adjust Salt and Pepper to taste

For the Cornmeal:

  • 1 tablespoon Butter
  • 1 tablespoon Olive Oil
  • 1 cup Onion finely minced
  • 2 cups Chicken Stock
  • 1 cup Stone Ground Cornmeal
  • 1 cup frozen Corn
  • 3 whole Eggs
  • 1 tablespoon Garlic finely chopped or 3 Garlic Cloves
  • 1 cup Buttermilk
  • 2 to 3 ounces approx. Cheddar Cheese grated
  • 2 to 3 ounces approx. Reggiano Parmesan grated
  • 2 ounces approx. Goat Cheese
  • Salt and Pepper to taste

Instructions
 

For the Shrimp:

  • In a sauté pan, heat the olive oil when hot, add the shallots after a couple minutes add the shrimp and cook them for a few minutes.  Add the tomatoes, scallions’ white and green part, vermouth garlic and parsley and green scallion.  Cook for a few short minutes until shrimp are cooked and not translucent.

For the Cornmeal:

  • In a saucepan, heat some butter and olive oil and when hot sauté the onion until translucent.  Add the chicken stock when hot add the cornmeal slowly to incorporate.  Using a wooden spoon, mix until it comes to a boil.  Immediately reduce the heat to a very low heat and keep mixing, scraping the sides and bottom, to avoid sticking or burning.  
  • In your food processor or a blender, add the corn and eggs, garlic, eggs and blend until smooth but still a bit chunky. Add the corn mixture to the cornmeal pot and cook it slowly while you keep mixing to make sure it does not attach in the bottom of the pot.  Add the cheeses and mix well.  Cook for about 10 minutes at low heat until the polenta start to thicken.  Adjust seasoning with salt and pepper.

Notes

For the Woll Non-Stick Wok:  click here
For the Garlic Olive Oil:  click here
For the Laser Thermometer:  click here
For the Boning Knife:  click here
For a Signed Copy of Chef Jean-Pierre's Cookbook:  click here