CHEF EDGAR PENDLEY / URBAN GRUB
Shrimp & Grits
Tasso cream :
8 oz Jennings Tasso Ham
1 pint heavy whipping cream
Dice Tasso into half-inch cubes.
Place Tasso into blender and shred until fine.
Warm cream over medium heat in a small sauce pan
Add shredded Tasso, and bring to a slow boil.
Remove from heat, and set aside.
Smoked Gouda-Chipotle grits :
½ cup Jennings Mills grits
1 pint heavy whipping cream (or chicken stock….but never water!)
1 tsp. chipotle in adobo
1 tsp. kosher salt
1 Tbsp. roasted garlic
Warm cream over medium heat in a medium sauce pan.
Add grits, whisking constantly.
Bring to a slow boil, whisking constantly, and add cheese slowly.
Once cheese is totally whisked in, add garlic and remove from heat.
Add chipotle and kosher salt; mix well.
Shrimp & Grits :
¼ yellow onion - julienned
½ medium sized tomato - diced
½ bunch scallions - chopped
8 ea 13/15 sized tiger shrimp
¼ cup white wine
2 oz canola oil
In a VERY hot sauté pan, add canola oil.
When just under smoking, add shrimp in a single layer and cook for one minute on one side and then add onions.
Flip shrimp to other side to begin cooking and add tomatoes.
Add chopped scallions and cook until barely wilted; deglaze with white wine.
Once wine is reduced, turn heat to low and cover the shrimp and vegetable mix with Tasso cream.
Simmer for 2 minutes.
Spoon shrimp, vegetables and sauce over smoked gouda-chipotle grits. Enjoy!
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