Description

Watch Chef Carrino make shrimp and grits, a classic southern recipe with a twist.

Ingredients

• 3  Each Tiger Shrimp, whole
1
• 3  Table Spoon(s) Tiger Shrimp, cut up
2
• 1  Table Spoon(s) Shallot, minced
3
• 2  Table Spoon(s) Garlic, minced
4
• 4  Cup(s) Vegetable Broth or Chicken Broth
5
• 1  Table Spoon(s) Butter, unsalted
6
•  To Taste Salt and Pepper
7
•  To Taste Fresh Parsley, Chives and Thyme, chopped (equal parts)
8
• 1  Table Spoon(s) Harissa Paste (optional)
9
• 1  Cup(s) Grits
10
• 1  Each Egg
11
• 1  Table Spoon(s) Vegetable Oil
12

Directions

1. Add oil and butter to a skillet on high heat
2. Add the cut shrimp to the skillet
3. Season with salt and pepper
4. Add shallots and garlic to the shrimp and stir
5. Add the grits and half of the vegetable stock
6. Slowly mix and let it thicken, about 5 minutes
7. Add the rest of the vegetable stock
8. Once the grits have thickened add harissa paste and herbs, mix and let thicken, stirring occasionally
9. Heat up a small skillet, saute the whole shrimp, cook until translucent
10. Place grits into a serving bowl and place the 3 whole shrimp on top
11. Add egg yolk on top of the grits, warm up in a broiler for 30 seconds
12. Serve and Enjoy!