Southwestern Shrimp and Grits

June 6, 2012

Recipe supplied by Chef Morgan Oliver

Mis en Place:
5-6 Jumbo Texas Brown Shrimp peeled and deveined
¼ cup Chopped Smoked Slab Bacon
¼ cup Chopped Poblano pepper
1 Tbsp Diced Serrano Pepper
¼ cup Chopped Red Onion
1 Chopped Green Onion
2 cups stone ground grits
1 quart to 1/2 quart heavy cream (whatever is the easiest to get )
1 tablespoon Smoked Paprika
1 to 2 tablespoons Guajillo Pepper Powder
1 Tsp Cheyenne Pepper
1 tablespoon butter
2 cups shredded  Vermont White Cheddar
Half glass white wine (Any kind you want )
Salt and pepper to taste

Grits recipe:
Bring 3 ½ cups of water to a boil. Once to a boil add in your grits and then stir frequently.
As the grits start to cook monitor the amount of liquid and stir to keep from sticking.
Once the grits are thick add in your cheese and then add about half a cup of cream.
Stir everything until well blended.
Taste. Add salt and pepper and cream as needed.

Shrimp recipe:
Start by melting the butter in a medium to large sauté pan on med high heat. Once melted add in the bacon and then sauté to bring out flavor. Once done turn the heat up to high and then deglaze the pan with a little of the white wine.  What you don’t use just drink.

Now add in the shrimp, peppers, onions, all the spices and allow them to cook until the onions are semi-translucent.

At this point add in little quantities of the heavy cream allowing it to reduce after each instance. You will want to do this until you have a semi-thick sauce with a reddish brown color.

In a bowl place a scoop of grits and then pour the shrimp cream mixture over top. Garnish with a little chopped flat leaf parsley and serve.