| 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.
A Message from our Provider:
“Find God and you find everything”