Deconstructed Shrimp & Grits
Servings
Makes 1 Batch
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Ingredients
- 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
Recipe Preparation
Shrimp
- Season with salt and pepper to taste & sauté.
Grits
- 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.
To Plate:
- 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).
