Shrimp N Grits

By dyannucci

brian marlacky san diego

Ingredients

• The Grits:
• 24 each 16 count Mexican White or Brown Shrimp – Clean/Butterfly
• 1/2 Stick Butter
• 2 Tablespoons Canola Oil
• 3 each Garlic Cloves – Crushed
• 1 each Lemon – to juice and zest
• 1 grip Pea Vines or Sprouts
• 2 heads Summer Sweet Corn off the Cobb
• 1 Cup English or Sweet Peas
• 1/2 Cup White Wine
• 1 Tablespoon Italian Parsley
• 1/2 Cup Goat Cheese
• Salt and Pepper
• 3 Cups Clam Juice
• 1 Cup Grits (Don’t tell your friends – Instant)
• 1/4 Cup Parmesan Cheese
• 1/3 Stick Butter
• Salt and Pepper

Preparation

Step 1

The Grits: Combine: Clam Juice/Butter/Grits and Cook until smooth (about 5 minutes) add the Parmesan and season with salt and pepper…

The Shrimp: In a Large sauté pan on high heat add the canola oil and sauté the shrimp & corn until they just have great caramelization on them! Add the garlic and cook until just browning, now deglaze with white wine – now add the spring peas. Reduce the wine by half and fold in the butter, now add the parsley! Season with salt/pepper/lemon juice and zest. – garnish with the Pea Vines and Goat Cheese!

Serve the Shrimp and sauce over the clam grits….