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| Garlic & Bacon Local Wild Atlantic Shrimp Anson Mills Lobster & Corn Grits,Chef’sGarden Greens, Butternut Squash Bisque |
| Serves 2 |
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| Ingredients for the Shrimp |
12 Wild Atlantic shrimp, peeled and deveined
Sea Salt and fresh Ground Black Pepper, to taste
1 tbsp Roasted Garlic
1 tbsp Olive Oil
1 tbsp Shallot, minced
1/4 cup Applewood Smoked Bacon, roughly chopped
2 tsp Chives, chopped
1 tsp Butter
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| Ingredients for the Bisque |
1 Butternut Squash, peeled, seeded & diced
1 D’anjou Pear, peeled, cored & diced
1 small Onion, diced
3 cup Vegetable Stock
1/4 tsp Cayenne Pepper
2 tbsp Light Brown Sugar
1/2 tsp Cinnamon
1/4 tsp Nutmeg
Sea Salt & Pepper, to taste
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| Ingredients for Grits |
3 cup Lobster Stock
1/2 tsp Sea Salt
3/4 cup Anson Mills Grits
1/2cup Corn
1 tbsp Butter
1/2 cup White Cheddar Cheese
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| Method for Shrimp |
• Heat oil in sauté pan, add bacon and render
until almost crisp.
• De-grease pan, add shallots cooking until
translucent, add shrimp and roasted garlic.
• Season with sea salt and fresh ground pepper,
cook until shrimp are cooked through, finish with
butter and chives
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| Method for Bisque |
• Combine all ingredients and cook until tender,
strain half of the liquid and reserve.
• Puree until smooth, adjust consistency until desired
thickness, and pass through fine mesh sieve.
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| Method for Grits |
• In a saucepan, bring lobster stock and salt to
a boil. Pour in grits and stir until boiling point
is reached.
• Reduce heat to low and stir until grits are tender,
add corn, butter and cheese, stir until grits are
tender about 45 minutes
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