Sweet Corn Grits and Shrimp

Sweet Corn Grits and Shrimp | 0 Comments
Big Easy Foods , Chef Jeff Henderson, Aired on Wed 4/13
The Back Story
Sweet Corn Grits, Shrimp, Poached Egg  and Créole Buttered Biscuits  
3 to 4 cups low sodium chicken stock
1 cup quick grits
1 ear of corn, and kernels removed 
½ cup heavy whipping cream
½ stick unsalted butter, soft
Kosher salt to taste 
Fresh ground black pepper to taste
1. In medium pot, add 3 cups chicken stock. Bring pot to a simmer.
2. Whisk in grits and stir until thickened. Add corn and heavy cream. Continue to whisk until grits become creamy.
3. Add butter and season with salt and black pepper to taste. Adjust for desired thickness by adding additional chicken stock.
Sautéed Jumbo Shrimp
2 tablespoons extra virgin olive oil 
½ tablespoon garlic, finely chopped
12 large gulf shrimp, peeled, deveined
Juice from ½ lemon
1 pinch chili flakes
Kosher salt 
Ground black pepper 
1. Heat oil in large nonstick skillet over high heat. Add shrimp and garlic to skillet and sauté until shrimp are opaque in center, about 3 minutes. 
2. Season with salt, pepper and chili flakes. Drizzle lemon juice over shrimp and serve with grits. 
Poached Farm Egg
4 quarts water
1 tablespoon distilled vinegar
4 fresh large eggs, room temp
1 pinch kosher salt
1. Pour water and vinegar in a wide 3-quart saucepan or pot; bring to a simmer.
2. Break each egg into a small bowl or cup and slide egg into water. Repeat with each remaining egg, spacing them evenly in saucepan, and poach at a bare simmer until whites are firm and yolks are still runny, 2 to 3 minutes. 
3. Using a slotted spoon, transfer eggs to a plate lined with paper towel until ready to serve.
1. Poached eggs keep overnight well. Transfer poached eggs to a bowl of cool water, then let chill in icebox until next day. To reheat eggs, lower them into simmering water with a slotted spoon and cook 20 to 30 seconds and serve with grits.
Créole Compound Butter
1 stick unsalted butter, soft
1 tablespoon roasted garlic, minced
1 nice pinch red pepper flakes
½ tablespoon creole seasonings
1 tablespoon flat leaf parsley, finely chopped 
8 ready made biscuits *See recipe on can
1. In a medium bowl, combine all ingredients, whisk with a fork until all ingredients are thoroughly mixed.
2. Spread butter atop or inside of homemade or can biscuits. 
Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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