Garlic & Bacon Local Wild Atlantic Shrimp with Anson Mills Lobster & Corn Grits, Chef's Garden Greens, Butternut Squash Bisque

By dyannucci

Eric Sayers CQ's

Ingredients

• Ingredients for the Shrimp
• 12 Wild Atlantic shrimp, peeled and deveined
• Sea Salt and fresh Ground Black Pepper, to taste 1 tbsp Roasted Garlic
• 1 tbsp Olive Oil
• 1 tbsp Shallot, minced
• 1/4 cup Applewood Smoked Bacon, roughly chopped
• 2 tsp Chives, chopped
• 1 tsp Butter
• Ingredients for the Bisque
• 1 Butternut Squash, peeled, seeded & diced
• 1 D'anjou Pear, peeled, cored & diced
• 1 small Onion, diced
• 3 cup Vegetable Stock
• 1/4 tsp Cayenne Pepper
• 2 tbsp Light Brown Sugar
• 1/2 tsp Cinnamon
• 1/4 tsp Nutmeg
• Sea Salt & Pepper, to taste
• Ingredients for Grits
• 3 cup Lobster Stock 1/2 tsp Sea Salt
• 3/4 cup Anson Mills Grits
• 1/2 cup Corn
• 1 tbsp Butter
• 1/2 cup White Cheddar Cheese

Preparation

Step 1

Method for Shrimp
•Heat oil in saute pan, add bacon and render until almost crisp.
•De-grease pan, add shallots cooking until translucent add shrimp and roasted garlic.
•Season with sea salt and fresh ground pepper, cook until shrimp are cooked through, finish with butter and chives.

Method for Bisque
•Combine all ingredients and cook until tender, strain half of the liquid and reserve.
•Puree until smooth, adjust consistency until desired thickness, and pass through fine mesh sieve.