Monday, December 2, 2019

SOUTHERN SHRIMP AND GRITS ENJOY DAN:


                             SOUTHERN SHRIMP AND GRITS by CHEF DAN
Serves 4-6

SHRIMP:
1-1/2-pounds shrimp, peeled and deveined
2 tablespoons jerk seasoning
1 tablespoon EACH smoked paprika, dried Italian seasoning and sichuan pepper

GRITS:
2 cups chicken stock
2 tablespoon butter
1 cup quick grits
1 tablespoon tomato paste
3/4-cup milk
6 ounces shredded extra-sharp white cheddar cheese

SAUCE:
2 tablespoons butter
2 garlic cloves, minced
3 tablespoons all-purpose flour
1 cup chicken stock
1 tablespoon Dijon mustard
1/2-cup milk
1 teaspoon EACH Worcestershire sauce, and cayenne pepper

DIRECTIONS:
1.      Combine shrimp and jerk seasoning and next 3 ingredients in a zip-lock bag.
2.      Squeeze to combine; set aside
3.      In a saucepan, bring salted chicken stock to a boil, with 2 tablespoon butter.
4.      Slowly add the grits, whisking for about 5 minutes.
5.      Add tomato paste, milk and cheese; whisk for another 2-3 minutes or until creamy.
6.      In a skillet add butter over medium-heat and when sizzling.
7.      Add garlic and saute for 30 seconds, add spiced shrimp and cook until pink.
8.      Remove from skillet and place in a bowl
9.      In a skillet add flour, and butter to the dripping from the shrimp and stir to make a roux.
10.  Cook for 15 minutes over medium-low heat, stir until golden brown.
11.  Then slowly add chicken stock and next 4 ingredients.
12.  Whisk together and cook 2-3 minutes; set aside.

TO SERVES:
1.      Place a few heaping spoonfuls of steaming cheese grits onto a plate.
2.      Top with several sizzling shrimp.
3.      Drizzles with roux sauce over the shrimp.

ENJOY DAN:                                        BON-APPETITE!!


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