Charlie’s Shrimp and Grit “Cocktail”
Grits:
- 1 cup white corn grits
- 1 shallot minced
- 2 tbsp bacon fat or olive oil
- Approx. 3 cups chicken stock
- Salt & White Pepper
Shrimp:
- 16 large shrimp, peeled and deveined, dried on towel
- 2 tbsp spice mix
- Sea salt
- 2 oz bacon, diced into tiny strips
- 2 tbsp minced spring onion
- 1 tbsp chopped chives
- Juice/zest of 1 lemon
- 2 oz sweet butter
- 1 cup dry white wine (sauvignon blanc)
- 2 tbsp picked cilantro leaves
Grits Preparation:
- In a small sauce pot, sauté minced shallot in bacon fat until softened. Add chicken stock and bring to a simmer.
- Slowly add the grits, whisking into a smooth paste
- Season with salt and whit pepper, cook grits for 8 minutes, cover, and set in a warm place
Shrimp Preparation:
- In a 12’ sauce pan, render the bacon bits until crispy
- Season shrimp with spice mix and sea salt. Sear on one side over medium-high heat to give it a nice color, approx. 2 mins
- Turn to the other side, sear for 15 seconds, and remove to a clean plate
- Add the spring onion to the fat/juices in the pan, sauté for 30 seconds
- Deglaze pan with the white wine, stirring along the bottom to get all the tasty bits
- Add the sweet butter and reduce sauce down until it coats the back of a spoon
- When ready to plate, mix grits until creamy (add water if still too thick)
- Put 2 large tablespoons of grits into a martini glass, or small serving bowl
- Add shrimp back into to the sauce along with chopped chives, squeeze juice of lemons into sauce, adjust seasoning, then spoon 4 shrimp into each glass or bowl
- Garnish with cilantro leaves and a lemon slice, enjoy with a glass of sauvignon blanc