Deconstructed Shrimp & Grits

Shrimp

1. Season with salt and pepper to taste & sauté.

Grits

1. Roast 1 jalapeno over open flame. Allow to cool, small dice & set aside.
2. Prepare grits as directed.
3. Fold in white cheddar and diced roasted jalapenos. Season with salt & pepper to taste.
4. Flatten in sheet pan, and allow to fully cool.
5. Preheat fryer to 350°F (176 °C).
6. Once grits have completely cooled, cut into 1″ cubes.
7. Combine granulated onion and cornmeal in a container.
8. Using the 3-compartment batter method, batter the grits using the cornmeal mixture.
9. Fry until golden. Finish with a pinch of salt.

To Plate:

1. Spread red pepper pesto on serving plate, place grits atop the pesto, place sautéed shrimp amongst the grits. Garnish with thinly sliced jalapeno pepper & radish (note: to add nice acidity, lightly pickle jalapeno slices prior to plating).