6 ea. Peeled Shrimp, unpeeled colossal raw & deveined
2 ea. Jalapeno
1/2 cup Grits
4 oz. Shredded White Cheddar
1 oz. Heavy Cream
2 tsp. Unsalted Butter
1 cup Flour
2 ea. Egg
1 cup Cornmeal, plain yellow
1 tsp. Granulated Onion
4 oz. Red Bell Pepper Pesto
1 ea. Radish, thinly sliced
Season with salt and pepper to taste & sauté.
Roast 1 jalapeno over open flame. Allow to cool, small dice & set aside.
Prepare grits as directed.
Fold in white cheddar and diced roasted jalapenos. Season with salt & pepper to taste.
Flatten in sheet pan, and allow to fully cool.
Preheat fryer to 350°F (176 °C).
Once grits have completely cooled, cut into 1″ cubes.
Combine granulated onion and cornmeal in a container.
Using the 3-compartment batter method, batter the grits using the cornmeal mixture.
Fry until golden. Finish with a pinch of salt.
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).