2646. SHRIMP and GRITS with MUSHROOMS, PERNOD and APPLEWOOD SMOKED BACON

yields eight servings


4 13/15 shrimp, each, peeled and deveined
salt and pepper, to taste
4 ounces grits
2 tablespoons butter, lightly salted (divided into 1tablespoon + 1/2 tablespoon + 1/2 tablespoon)
1 tablespoons parsley, chopped
3 ounces milk
2 tablespoons bacon, fine dice
2 tablespoons leeks, cut in half and washed
2 tablespoons crimini mushrooms, washed
2 tablespoons olive oil
2 ounces white wine
1 ounce Pernod Liqueur
1 lemon, juiced
1 tablespoon micro greens

In a medium sauté pan add grits and lightly toast, about 1 minute. Slowly add in milk and stir to incorporate completely. Cook over medium heat for 2 minutes, constantly stirring so not to stick to pan. Remove from heat and add 1 tablespoon of butter and fresh herbs. Reserve. In another medium sauté pan, heat oil over medium heart. Lightly season shrimp and add to pan, lightly sauté turning after 30 seconds. Add white wine and allow to simmer over low heat. Turn off heat, add lemon juice and 1/2 tablespoon of butter. Reserve. In another sauté pan add mushrooms, leeks and bacon and lightly sauté until tender, about 4-5 minutes. Deglaze pan with Pernod and reduce heat. Add 1/2 tablespoon of butter and reserve.

To Plate: Place grits center-loaded on a plate. Arrange shrimp across the grits and pour the mushroom mix over the shrimp. Garnish with micro greens.


bacon recipe courtesy of: Kevin Gaudreau, Rocco's Dinner Party, Season 1, Episode 7