Harvest at Homestead Manor's Shrimp & Grits - WSMV News 4

Harvest at Homestead Manor's Shrimp & Grits

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Shrimp & Grits (for 6 people)
Dylan Morrison, Chef de Cuisine

HOW TO MAKE THE RISOTTO
1.5 Cups arborio rice
2 shallots diced
6 Cups corn stock
3 ears of corn
1/2 C white wine
1/3 C parmesan
4 T butter
 
With a tablespoon of Extra Virgin Olive Oil bring the pan up to medium heat with shallots, after cooking for 1 minute. Stir to keep from burning, and add rice. After stirring to coat with oil and toasting the rice, add white wine. Once rice has soaked up wine, add stock in at 1/2 cup increments while stirring to pull out starches and creating a nice thick risotto. Once it reduces down and rice accepts the liquid, add the next half cup of stock.  Should take somewhere between 15-20 minutes to follow this process. Once risotto is al dente pull it off the heat. While prepping risotto it would be a great time for you to char the ears of corn on your grill or in a dry pan high heat. Once you have that nice charred corn you will then shave the kernels off the cob and incorporate to risotto with the parmesan and 4 Tablespoons of butter. Season with salt and pepper to taste.
 
HOW TO MAKE THE SAUCE
2 large bunches of fresh cilantro (stemmed)
6-8 cloves of whole garlic
5-6 Serrano peppers (stemmed + do not remove seeds)
Zest of 3 limes
Juice of 6 limes*
3 T of white vinegar
1.5 T Dijon mustard
1.5 T spicy mustard
1 T honey
0.75 C olive oil
Salt + pepper to finish
 
Process all ingredients and place in a food processor to desired consistency.
 
HOW TO MAKE THE BACON GASTRIQUE
½ C honey
1 C apple cider vinegar
¼ C raw diced bacon
Salt and pepper to taste
 
Add honey and apple cider vinegar to small sauce pan with diced bacon, reduce by half, you should have a nice sweet and sour syrup with strong flavor of bacon.  Strain bacon and season with salt and pepper.
 
HOW TO MAKE THE SHRIMP
30 pcs of gulf coast shrimp
Rosemary skewer
Salt and pepper to taste
 
Season shrimp with salt and pepper. For one order, skewer 5 shrimp with the sprig of rosemary. Grill or pan sear your shrimp until done.
 
TO PLATE
 
Risotto should be nice and hot and plated center on dish.  Shrimp on skewer should be directly on top of risotto and gastrique drizzled on shrimp.  around the outside of the risotto should be a nice drizzle of the green sauce.  To garnish, shriveled scallions.  Note: shriveled scallions, slice scallions on a biase very thinly and shock in ice water. After an hour or so scallions will have curled up and is a great and exciting addition to all kinds of dishes.

Recipe from: HARVEST AT HOMESTEAD MANOR

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