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Ingredients:
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16 each
1 cup
2 tbsp.
4 oz.
3 1/2 cups
1 tsp.
3 oz.
2 oz.
2 oz.
1 tsp.
2 tsp.
1 tsp.
4 tbsp.
To taste
To taste
Pancetta Vinaigrette |
jumbo or 8/12 shrimp - cleaned
grits - soaked
unsalted butter - 1/4” dice
milk
water
Kosher salt
smoked cheese - shredded
chanterelle mushrooms - julienne
clam shell mushrooms - julienne
shallot - minced
garlic - minced
fresh thyme - minced
olive oil
salt
freshly ground black pepper
recipe follows |
Preparation:
Soak grits in 4 cups of water for a minimum of 6 hours prior to cooking.
Bring water, butter, milk, and 1 tsp. of kosher salt to a light boil. Slowly stir in grits and reduce to a light simmer. Cook for about an hour, stirring frequently. Taste every 15 minutes for texture change. When grits are finished cooling, stir in cheese. Remove from heat when cheese has melted. Grits should be semi stiff and held for other components of the dish.
Rinse shrimp with cold water and place in a bowl big enough to season equally with salt, black pepper, 1 tbsp. olive oil, and ˝ tsp. minced garlic.
Heat a skillet and 1 tbsp. of olive oil to a white smoke. Add shrimp, one at a time, and cook for about 1 minute or until golden brown. Turn shrimp over and repeat process. Final texture of the shrimp should be firm.
Heat a skillet and 2 tbsp. of olive oil to a white smoke. Add mushrooms, let sit until they start to caramelize or get slightly golden brown. Add garlic, shallots, and thyme. Be careful not to let burn. Reduce heat and finish with 1 tbsp. of unsalted butter. Season and remove from heat.
Plating: Place 3 oz. of grits, 3 jumbo shrimp, 2 tbsp. of mushrooms, and 1 tsp. of warm pancetta vinaigrette over shrimp. Enjoy.
Pancetta Vinaigrette
Ingredients:
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2 oz.
1 tsp.
1/2 tsp.
2 oz.
2 oz.
4 oz.
1 tsp.
To taste
To taste |
pancetta - diced
shallot - minced
Dijon mustard
sherry vinegar
pancetta fat - save drippings when cooking
olive oil
fresh parsley - minced
salt
freshly ground black pepper |
Preparation:
Place pancetta on low heat in a sauté pan for 10 minutes. Let excess fat be cooked off of pancetta until slightly crispy. Save fat drippings and keep warm. In a mixing bowl, mix pancetta and shallots together. Whisk in Dijon mustard and sherry vinaigrette until all ingredients are incorporated. Slowly add olive oil, warm pancetta fat until it becomes slightly thick and able to coat the back of a spoon. Finish with parsley and season with salt and pepper to taste.
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