| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Vegetables, Seafood | Dujour05 | 1 | servings | |
INGREDIENTS
| 8 | c | Heavy cream |
| 5 | oz | Unsalted butter |
| 1 | Jalapeno pepper; seeded and diced | |
| 1 | tb | Roasted garlic |
| 1/4 | ts | Salt |
| 1/4 | ts | Paul Prudhomme's Vegetable Magic |
| 1 | c | Fresh stoneground grits or Quaker Oats |
| ; quick grits | ||
| 1 | c | New York white cheddar |
| 1/2 | c | Yellow cheddar |
| 1/4 | c | Asiago cheese |
| 2 | lb | Rock shrimp; shelled and washed |
| 1 | c | Hot sauce |
| 2 | c | Flour |
| 1/4 | c | Cornstarch |
| 1 | tb | Paul Prudhomme Seafood Magic |
| 1 | pn | Freshly ground black pepper; white pepper, salt |
| 5 | c | Canola oil for frying |
| 1/2 | lb | White mushrooms; sliced thin |
| 2 | tb | Unsalted butter |
| 8 | oz | Tasso ham; diced and sauteed |
| Salt and freshly ground pepper | ||
| 1/4 | c | Green onions; (scallions), sliced |
| ; thin |
INSTRUCTIONS
FOR THE GRITS FOR THE SHRIMP FOR THE MUSHROOMS To cook the grits, bring the cream to a boil in a large saucepan. Add the butter, jalapeno pepper, chopped garlic, salt and Vegetable Magic and grits. Cook the grits over a medium flame for about 1 hour. Then add the three cheeses and cook for another 45 minutes until a creamy texture is obtained. If the resulting mixture is too thick, thin it with cream or water. Pre-heat the frying oil to 350 degrees. To cook the shrimp, marinate them in the hot sauce for ten minutes. In a bowl, combine the flour, cornstarch, Seafood Magic, peppers and salt. Drain the shrimp. Place the shrimp, a few at a time in a sieve and liberally coat with the flour mixture, shaking them in the sieve to lose the excess flour. Fry them for about 2 minutes, until lightly golden. To cook the mushrooms, saute them in the butter, stirring, until softened, about 3 minutes. Add the Tasso ham and cook another 2 minutes. Season with salt and pepper. To assemble the dish, ladle the grits over the surface of a serving plate, spoon the mushroom mixture on top, sprinkle the green onions over the plate and then place the shrimp on top. Serve immediately. (Note: For the Tasso you can substitute sauteed, unsmoked ham hock.) Yield: 5 servings Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9158 - CHEF JIMMY BANNOS Converted by MM_Buster v2.0l.
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