Title: Shrimp And Cheese Grits
Categories: Dujour05
Yield: 1 servings

-------------------------------FOR THE GRITS-------------------------------
8 c Heavy cream
5 oz Unsalted butter
1 Jalapeno pepper; seeded and
-diced
1 tb Roasted garlic
1/4 ts Salt
1/4 ts Paul Prudhomme's Vegetable
-Magic
1 c Fresh stoneground grits or
-Quaker Oats
; quick grits
1 c New York white cheddar
1/2 c Yellow cheddar
1/4 c Asiago cheese

-------------------------------FOR THE SHRIMP-------------------------------
2 lb Rock shrimp; shelled and
-washed
1 c Hot sauce
2 c Flour
1/4 c Cornstarch
1 tb Paul Prudhomme Seafood Magic
1 pn Freshly ground black pepper;
-white pepper, salt
5 c Canola oil for frying

-----------------------------FOR THE MUSHROOMS-----------------------------
1/2 lb White mushrooms; sliced thin
2 tb Unsalted butter
8 oz Tasso ham; diced and sauteed
Salt and freshly ground
-pepper
1/4 c Green onions; (scallions),
-sliced
; thin

To cook the grits, bring the cream to a boil in a large saucepan. Add the
butter, jalapeno pepper, chopped garlic, salt and Vegetable Magic and
grits. Cook the grits over a medium flame for about 1 hour. Then add the
three cheeses and cook for another 45 minutes until a creamy texture is
obtained. If the resulting mixture is too thick, thin it with cream or
water.

Pre-heat the frying oil to 350 degrees. To cook the shrimp, marinate them
in the hot sauce for ten minutes. In a bowl, combine the flour, cornstarch,
Seafood Magic, peppers and salt. Drain the shrimp. Place the shrimp, a few
at a time in a sieve and liberally coat with the flour mixture, shaking
them in the sieve to lose the excess flour. Fry them for about 2 minutes,
until lightly golden. To cook the mushrooms, saute them in the butter,
stirring, until softened, about 3 minutes. Add the Tasso ham and cook
another 2 minutes. Season with salt and pepper.

To assemble the dish, ladle the grits over the surface of a serving plate,
spoon the mushroom mixture on top, sprinkle the green onions over the plate
and then place the shrimp on top. Serve immediately.

(Note: For the Tasso you can substitute sauteed, unsmoked ham hock.)

Yield: 5 servings

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9158 - CHEF JIMMY BANNOS

Converted by MM_Buster v2.0l.