Blackened Shrimp and Grits With Light Corn Cream Sauce
From Baltimore Style magazine, March/April 2005, Chef Damon R. Hersh, Louisiana restaurant in Fell's Point, Baltimore. Shrimp and grits is a low-country dish that’s been around for a long time. This recipe calls for the grits to be done in the style of polenta or risotto, which makes it much richer. The spiciness of the shrimp, the sweetness of the corn and the richness of the grits go so well together
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INGREDIENTS
NutritionShrimp
- 2tablespoons sweet butter
- 2tablespoons cooking oil
- 1⁄2cup cajun spices, blackening
- 12
Grits
- 1 1⁄2cups coarse ground grits
- 1⁄2cup heavy cream
- 1⁄2cup whole milk
- 1⁄2cup water
- 1⁄2cup butter
- 4ounces cream cheese
- salt and pepper
Corn Sauce
- 1
- 1cup heavy cream
- 1
- 6
- salt and pepper
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DIRECTIONS
- Shrimp: In a large saute pan, heat butter and oil over mediumhigh heat. Liberally coat shrimp with blackening spice. When pan is hot, add shrimp carefully. Saute until cooked through, about 4 minutes.
- Grits: Bring water, milk, heavy cream and butter to boil and lower heat to medium-low. Slowly sprinkle in the grits, while stirring with a rubber spatula or wooden spoon. Stir continuously so grits do not stick to bottom of pot. Continue stirring until all liquid is absorbed, about 10 to 15 minutes. (If still dry and not soft, add milk.) To finish, stir in cream cheese and salt and pepper to taste.
- Corn Sauce: Bring corn, cream and wine to a boil in a saucepan and simmer for 3 minutes. Remove from heat. Carefully pour into a heat-proof blender and pure’ for a minute or until liquefied. With the blender still running, add the cold butter cubes 1 by 1 until totally incorporated. Strain well and add salt and pepper to taste.
- To serve, plate grits in center of plate and fan out shrimp. Sauce the plate with the corn sauce. Serves 2 as a main dish, 4 as a starter.
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