Whiskey Shrimp with smoked Gouda grits
Yields 12 servings
Amt Ingredient
3 tbsp. butter
½ cup shallots, minced
3 tsp. garlic, minced
3 tbsp. fresh ginger, minced
36 U-15 shrimp, peeled and deveined
2 tsp. jalapeno, minced
1 tbsp. lemon juice
¾ cup Jack Daniels
3 tbsp. honey
2 cups heavy cream
to taste salt and pepper
1 cup micro cilantro
1 oz. olive oil
For the smoked Gouda grits:
Amt Ingredient
4 cups milk
4 cups chicken stock
1 tbsp. salt
2 cups stone ground grits
¼ lb. butter
½ lb. smoked Gouda cheese
Procedure:
- Place milk, chicken stock and salt in a sauce pot over medium-high heat. Bring to a boil and gradually add the grits while continually whisking.
- Reduce to low heat and cover; remove lid and stir every 3-4 minutes. Cook for 15-20 minutes until mixture is creamy.
- Add the butter and cheese; whisk to combine.
Final Procedure:
- In a large sauté pan, heat butter over medium-high heat. Add the shallots and cook until soft.
- Add the garlic, ginger and jalapeno and cook for two minutes. Add shrimp, lemon juice, Jack Daniels and cook until shrimp are pink.
- Remove shrimp from pan and keep warm. Add honey and cream and cook until thick.
- Season with salt and pepper. Return shrimp to pan to coat.
- Spoon over smoked Gouda grits. Toss micro cilantro with olive oil and place on top of shrimp.
Submitted by Jeff Seapan, Executive Chef, Olympia Fields Country Club, Olympia Fields, Ill.
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