Wednesday, August 05, 2009


serves six

For the Shrimp:
18 pieces black tiger shrimp, peeled and deveined
1/2 tablespoon Kosher salt
9 bacon slices
2 teaspoons cracked black pepper
grapeseed oil for searing

For the Grits:
2 quarts chicken stock
1 quart milk
1/4 stick unsalted butter
1 quart instant grits
2 cups grilled corn kernels
1 cup poblano peppers, small diced
2 cups aged white cheddar cheese
3 tablespoons chopped cilantro
2 tablespoons Kosher salt
2 tablespoons cracked black pepper

For the Chipotle-Tomato Butter:
1/2 yellow onion, chopped
2 tablespoons chopped garlic
3 Roma tomatoes, chopped
3 tablespoons chipotle peppers (in Adobo)
1 teaspoon black peppercorns
2 cups chicken stock
1/2 stick unsalted butter
1/2 bunch cilantro
1 lemon, juiced
2 teaspoons Kosher salt

Shrimp Prep: Season shrimp with a little Kosher salt. Using a hot grill, quickly mark each shrimp. Remove from grill and allow time to cool. Shrimp should still be uncooked. When cool enough to handle, wrap each shrimp with a half piece of bacon. Season with cracked black pepper. Sear each shrimp in grapeseed oil till crispy on both sides. Serve when rest of dish is ready.

Grits Prep: Using a deep saucepot combine chicken stock and milk. Bring to a simmer, add butter, and allow time for it to dissolve. Slowly whisk in grits a little at a time. When grits begin to thicken, lower heat. Switch to a spatula and fold in the rest of the ingredients. Adjust for addition seasonings if needed. If grits are too thick, add more chicken stock.

For the Chipotle-Tomato Butter Sauce: In a saucepot, saute onions and garlic over medium heat. Next, add tomatoes, chipotle peppers and peppercorns. Continue to cook for another three minutes. Deglaze with chicken stock and lower heat. Cook for 5 minutes then place in a blender; blend till smooth. Place liquid back in saucepot and over low heat mount with butter, whisking in a little at a time. Add cilantro and season with lemon juice and salt. Turn off heat and allow 5 minutes to steep cilantro. Strain through fine mesh strainer and reserve warm till time to serve.

To Plate: Place small amount of grits in the center of a large plate. Drizzle sauce around grits. Place three pieces of shrimp around grits. Serve.

bacon recipe courtesy of: Nick Lindauer, Hot Sauce Blog, May 22, 2008

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