- Yield: 4 servings
Shrimp and Cheesy Grits
Recipe courtesy of Geneveive Guthrie, Executive Chef, Coral Bay Club, Atlantic Beach, N.C.
Ingredients
- Cheesy Grits
- water - 2 cups
- whole milk - 2 cups
- Tabasco sauce - 3 dashes
- unsalted butter - 4 oz.
- stone-ground grits - 1 cup
- shredded sharp cheddar - 4 oz.
- salt - to taste
- pepper - to taste
- Shrimp and Toppings
- bacon fat - 2-3 Tbsp., chilled
- local 26.30 shrimp - 12 ea.
- garlic - 1/2 tsp., minced
- shiitake mushrooms - 1/2 cup, destemmed and thinly sliced
- rendered bacon - 2 Tbsp.
- Tabasco sauce - 3 dashes
- lemon - 1 ea., cut in half (or 2 Tbsp. fresh lemon juice)
- scallions - 1/2 cup, bias-cut
- salt - to taste
- pepper - to taste
Instructions
Procedure for Cheesy Grits
- Place water, milk, Tabasco and butter over medium-high heat and bring to a simmer.
- Add the grits and stir well. Reduce the flame to medium-low and stir often.
- Once the grits are fully cooked, remove from heat, stir in cheese and adjust seasoning with salt and pepper.
Procedure for Shrimp and Toppings
- In a medium stainless steel saute pan on high heat, melt bacon fat.
- Once melted and hot, add shrimp. Toss in fat, followed by minced garlic.
- After the shrimp have cooked partially, add shiitake mushrooms. Toss, then add bacon, toss again, add the juice of one lemon and the Tabasco sauce.
- Once the shrimp are fully cooked, remove from heat. Add 1/4 cup sliced scallions, lightly toss and adjust for seasoning with salt and pepper.
- Using a Cosmopolitan glass and #16 scoop, scoop cheesy grits into the glass. Place three shrimp on the top and add toppings from the pan.
- Garnish with the remaining sliced scallions and an edible flower.
- Serve immediately.
