June 9, 2008
One more thing... shrimp and grits!
Here's an addendum to my comments about Oak Steakhouse in Charleston. My father asked me to bring him back a good recipe for shrimp and grits, and this one came straight from the man himself, Chef Brett McKee. For a twist, these shrimp are served over creamy polenta instead of grits.
Check it out, and enjoy!
Hunter Style Shrimp over Creamy Parmesan Polenta
Courtesy of Brett McKee, Oak Steakhouse
(Serves 4)
Ingredients:
16 large shrimp, peeled and deveined
1 medium yellow onion, sliced thin
1 cup button & shitake mixed mushrooms
4 tablespoons butter
½ cup fresh chopped vine ripened tomatoes
4 oz lobster stock
4 oz light veal stock
2 tablespoons fresh chopped parsley
½ teaspoon fresh chopped thyme
Method:
1. Heat 2 tablespoons butter in pan over high heat. Add onion and mushrooms and sauté until golden brown.
2. Add shrimp, lobster stock, veal stock, tomatoes, 1 tablespoon parsley and thyme. Cook for 2 minutes.
3. Add the remaining butter and stir it gently into the sauce. Season with a little kosher salt and black pepper to taste.
4. Divide the creamy Parmesan polenta between 4 bowls. Arrange 4 shrimp in each bowl. Equally divide the sauce and pour over top of shrimp. Top with the remaining parsley and serve.
Creamy Parmesan & Sage Polenta
Ingredients:
1 1/2 qts. whole milk
4 cups polenta (quick cook Italian grits)
4 cups chicken stock
1 cup shredded Parmesan cheese
1/2 cup Fontina cheese
4 leaves sage, finely minced
2 sprigs of thyme, leaves removed, minced
Method:
Bring milk to a slow boil. Using a wire whisk, use circular motion while adding the polenta slowly making sure to avoid getting lumps. While constantly whisking the polenta, add chicken stock to desired consistency, then cheese, then seasonings. The cheese will thicken the polenta mixture. Season with a little kosher salt and black pepper to taste.
Comments
[June 9, 2008 2:54 PM]
MichelleThat sounds so delicious!!
[June 9, 2008 3:05 PM]
AutumnMy husband, Tony, and I just came back from our anniversary trip to Charleston. While we were there, we had dinner at Magnolia's. Tony had "seafood and grits" for dinner, which seems to be the specialty for Carolina Lowcountry. The dinner had shrimp, scallops, and lobster served over grits with a bit of tomato cream sauce. He loved it! I, on the other hand, like the flavor but can't stand the texture.
[June 10, 2008 4:17 PM]
GPCrook's Corner in Chapel Hill has my favorite shrimp & grits recipe: