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If you missed last week’s interview with Kareem Anguin, the new executive chef at Oceanaire, click here for Part 1 and here for Part 2. Then you can get cookin’ on this Southern-style entrée.
Shrimp and Grits
Serves 1
4 jumbo shrimp
2 Tbsp fresh tomatoes, diced
1 Tbsp lemon juice
1 tsp unsalted butter
2 Tbsp scampi butter (here‘s a lesson for how to make it if you don’t know)
2 tsp Cajun seasoning
3 Tbsp white cheddar cheese
½ cup grits
1 cup whole milk
1 cup heavy cream
1 tsp scallions
½ tsp sliced garlic
salt and pepper to taste
Directions: Bring the cream and milk to a boil; then add grits and stir constantly for 8 minutes until grits are cooked. Set aside and season with salt and pepper to taste. Heat sauté pan over medium heat with unsalted butter and add shrimp, garlic, Cajun seasoning, and tomatoes; sauté 5 to 8 minutes. Deglaze with lemon juice and finish with most of the scallions and scampi butter. Plate by putting the grits in the center of the plate or bowl, and arrange the jumbo shrimp around the plate. Garnish with white cheddar cheese and scallions.
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