|
|
| SHRIMP AWENDAW |
| 4 Servings |
 |
| Ingredients for Grit Cakes |
48 oz Water
16 oz Stone Ground Grits
1 1/2 oz Red Pepper, small dice
1 oz Parmesan Cheese, shredded
Flour, as needed
To taste Salt and Pepper
Peanut Oil, as needed
|
|
|
|
|
| Additional Ingredients for Assembly |
16 ea Large Shrimp, peeled and deveined
2 oz Sugar Snap Peas, blanched
2 Scallions, chopped
Peanut Oil, as needed
|
| Ingredients for Sauce |
1 oz Butter
1 oz Shallots, Chopped
1 oz Garlic, Chopped
3 oz Red Pepper, small dice
4 oz County Ham, small dice
6 oz Fresh Peaches, large dice
1 1/2 oz Parmesan Cheese, Shredded
12 oz White Wine
22 oz Heavy Cream
To taste Salt and Pepper |
| Method for Grit Cakes |
| Place water into a pot with a dash of salt, bring to a boil.
Slowly whisk in grits until completely incorporated, cook on low heat, stir occasionally so as not to burn grits, until grits are cooked.
Remove from heat and add red pepper, cheese and season to taste.
Pour onto a greased half sheet pan, spread until even and allow to set. |
| Method for Sauce |
| Sweat shallots, garlic, ham and peppers in a sauce pan until translucent.
Add wine, peaches and cream, reduce by half.
Whisk in cheese and season to taste, keep warm. |
| Method for Presentation |
| Cut grits with circular cutter, dredge in flour and pan fry in peanut oil until golden brown, keep warm.
Saute shrimp in peanut oil until just cooked then add in finished sauce.
Place one grit cake in center of plate.
Place 4 cooked shrimp on top of grits.
Spoon sauce atop shrimp.
Garnish with snap peas and scallions. |
|
|
|
|
|
|
|
|
|
|
|
