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Shrimp and Grits


SHRIMP and GRITS
House of Blues Copycat Recipe

6 Shrimp (16/20 size), peeled
2 tablespoons fresh shallots, minced
3 tablespoons chipotle sauce
3 ounces heavy cream
1/2 teaspoon kosher salt
1 ounce yellow tear drop tomato, cut in half lengthwise
1 ounce red tear drop tomato, cut in half lengthwise
1/2 teaspoon chives, chopped
1/2 teaspoon flat leaf parsley, chopped
1 ounce blended olive oil
1 (3x3 inch) square of prepared cheese grits, cooked and cut into squares (your favorite recipe)
4 ounces of chicken breading (your recipe)
4 ounces of egg wash (your recipe)
1 ounce of panko bread crumbs
seasoned flour

Coat the cheese grit cake in seasoned flour, then dip into egg wash. Remove from egg wash and coat in panko bread crumbs. Place in a 375 degree fryer for 4 minutes or until golden brown. Set aside.

Heat the blended olive oil in a medium saute pan. Add the shrimp and saute on one side, flip shrimp and add shallots. Add the heavy cream and chipotle sauce, reduce by half. Add tomatoes, salt and chopped parsley.

To Plate: Place cooked grit cake (square) in the center of a 12 inch pasta bowl and top with shrimp. Cover completely with sauce and garnish with chopped chives.

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