Shrimp With Grilled Corn And White Cheddar Cheese Poblano Grits
From luisascatering 13 years agoIngredients
- For the Shrimp: shopping list
- 16 large wild gulf shrimp, peeled and deveined (tails left on) shopping list
- Kosher salt & cracked black pepper, to taste shopping list
- a few tablespoons of butter to saute shopping list
- 1 large clove garlic, crushed shopping list
- 1 tablespoon cilantro, minced shopping list
- For the Grits: shopping list
- 2 cup homemade chicken stock shopping list
- 1 cup half & half shopping list
- 1/4 stick unsalted butter shopping list
- 1 1/2 cups polenta (corn grits) shopping list
- 1 cup grilled corn kernels shopping list
- 1/2 cup roasted poblano peppers, small diced (you can also use canned fire roasted green chilies) shopping list
- 1 cup Tillamook aged white cheddar cheese shopping list
- 3 tablespoon chopped cilantro shopping list
- Kosher salt & cracked black pepper, to taste shopping list
- For the Chipotle-Tomato Sauce: shopping list
- 1 sweet yellow onion, chopped shopping list
- 6 cloves chopped garlic shopping list
- 6 Roma tomatoes, peeled, seeds removed & chopped shopping list
- chipotle peppers (in Adobo), to taste shopping list
- 2 cups chicken stock shopping list
- 1/2 bunch cilantro shopping list
- 1 lemon, juiced shopping list
- Kosher salt & cracked black pepper, to taste shopping list
How to make it
- 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.
- 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.
- Saute the shrimp with the butter and garlic, season. Sprinkle with cilantro.
- 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.
- As made by Chef Tre Wilcox. See Photo
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