Ingredients: |
Ingredients: Shrimp Sauce
2 tablespoons olive oil
1 cup chopped bacon
1 tablespoon minced garlic
1 tablespoon minced shallots
1 teaspoon toasted cumin
1 teaspoon smoked paprika
A pinch cayenne pepper
1 cup chicken stock
1 cup heavy cream
1 tablespoon butter
12 ounces Florida rock shrimp
4 organic eggs
Truffled Grits with Aged Cheddar:
2 cups milk
1 cup heavy cream
1 stick butter
1 cup grits, such as Anson Mills
1/4 teaspoon kosher salt
1/4 teaspoon ground pepper
4 tablespoons mascarpone
2 tablespoons grated aged Cheddar
Tomato Jam:
10 vine ripe tomatoes, chopped
1 cup brown sugar
1/2 cup apple cider vinegar
1/4 cup soy sauce
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Directions: |
Directions:In a hot saute pan over medium heat, add the olive oil and brown the bacon until the fat starts to render, about 4 1/2 minutes. Then add the garlic and shallots. Cook until fragrant, about 1 minute. Add the cumin, smoked paprika and cayenne pepper. Deglaze with the chicken stock and add the heavy cream. Allow to reduce by half. Finish with the butter and keep warm until ready to serve. When ready to serve, add the rock shrimp and cook for about 2 minutes. Fry the eggs according to your preference. Serve the shrimp and bacon over the Grits with Aged Cheddar and top with the fried eggs. Garnish with Tomato Jam and serve with crusty white bread. Cook's Note: For an additional garnish, add grilled Gulf shrimp seasoned with the same spices used to make the shrimp sauce.
Directions for Grits
Bring the milk, cream and butter to a boil in a medium saucepan over high heat. Whisk in the grits vigorously. Lower the heat and continue to cook, about 10 minutes. Season with the salt and pepper. Taste the grits at this point; if they are still firm, continue to cook until softened. If grits become too thick, thin with additional milk. Remove from the heat and stir in the cheeses. Keep warm until ready to serve.
Directions for Tomato Jam
Roughly chop. Place in a saucepan over high heat with the sugar, cider vinegar, soy sauce, 1/2 cup water and bring to a boil. Cook rapidly, stirring often, until the liquid has evaporated by 80 percent and the tomatoes have a jam-like consistency, 25 to 30 minutes. Refrigerate and use as needed.
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