Shrimp 'n Grits
- ½ cup yellow stone-ground grits
- 1 cup chicken stock
- 1 cup whole milk
- ¼ cup heavy cream
- 4 tablespoons unsalted butter, divided use
- 1 teaspoon kosher salt, plus extra for seasoning
- 1 tablespoon vegetable oil
- 1½ ounce country ham, julienned
- 2 ounces red onion, julienned
- 5 large Gulf shrimp, peeled and deveined
- Freshly ground black pepper to taste
- 1 teaspoon Montreal steak seasoning
- ¼ cup beer
- 1 ounce slow roasted tomatoes, halved
- ¼ cup rich veal stock
- 1 tablespoon green onions, chopped
Cover grits with water in a large bowl and whisk vigorously. Let stand for one minute, skimming away any chaff with a fine-mesh sieve. Drain.
Bring chicken stock and milk to a simmer in a heavy saucepan and add grits. Reduce heat to simmer and cook grits, partially covered, stirring often until thickened, about an hour. Stir in cream, 2 tablespoons butter and salt. Remove from heat and keep warm. Thin with cream or water to keep creamy consistency.
Heat oil in saute pan and render ham until crispy and lightly browned. Add onion and cook for another minute. Increase heat to high and saute shrimp. Season with salt, pepper and Montreal seasoning. Add beer and burn off quickly, about 35 seconds. Once reduced by half, add tomatoes, veal stock and cook for another minute. Remove from heat and whisk in remaining butter.
To serve, place a serving of grits in the center of the plate and top with shrimp mixture and green onion.
Makes one serving.
Chef Jeff McInnis; Yardbird Southern Table & Bar; Miami