Shrimp With Grilled Corn And White Cheddar Cheese ... |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This dish is so delicious- a huge hit at a party I recently catered and served as small plates. The sauce is complex: smokey, sweet & spicy and you can never go wrong with cheesy polenta :-) Adapted from Chef Tre Wilcox: Top Chef Contestant Season III Ingredients:
for the shrimp |
16 large wild gulf shrimp, peeled and deveined (tails left on) |
kosher salt & cracked black pepper, to taste |
a few tablespoons of butter to saute |
1 large clove garlic, crushed |
1 tablespoon cilantro, minced |
for the grits |
2 cup homemade chicken stock |
1 cup half & half |
1/4 stick unsalted butter |
1 1/2 cups polenta (corn grits) |
1 cup grilled corn kernels |
1/2 cup roasted poblano peppers, small diced (you can also use canned fire roasted green chilies) |
1 cup tillamook aged white cheddar cheese |
3 tablespoon chopped cilantro |
kosher salt & cracked black pepper, to taste |
for the chipotle-tomato sauce |
1 sweet yellow onion, chopped |
6 cloves chopped garlic |
6 roma tomatoes, peeled, seeds removed & chopped |
chipotle peppers (in adobo), to taste |
2 cups chicken stock |
1/2 bunch cilantro |
1 lemon, juiced |
kosher salt & cracked black pepper, to taste |
Directions:
1. Using a deep saucepot combine chicken stock and half & half. Bring to a simmer, add butter, and allow time for it to dissolve. Slowly whisk in grits a little at a time See Photo. When grits begin to thicken, lower heat. Switch to a spatula and fold in the rest of the ingredients. Adjust for addition seasonings if needed. If grits are too thick, add more chicken stock or half & half.
2. In a saucepot, sauté onions and garlic over medium heat until onions are soft. Next, add tomatoes and chipotle peppers. Continue to cook for another 15 minutes. Deglaze with chicken stock and lower heat. Cook on low for 30 minutes then place in a blender along with cilantro; blend till smooth. Place liquid back in saucepot over low heat. Season with lemon juice and salt & pepper. Keep warm till time to serve.
3. Saute the shrimp with the butter and garlic, season. Sprinkle with cilantro.
4. Place small amount of grits in the center of a large plate. Ladle a litte sauce on grits. Place 4 pieces of shrimp on top, sprinkle with additional cilantro and serve.
5. As made by Chef Tre Wilcox. See Photo
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