Wednesday, September 23, 2009
Bite with Belkys: Shrimp & Grits
Nothing beats comfort foods when you're in the mood for a nice family meal. A South Florida chef shows us his twist on a popular southern dish. Time to grab a Bite with Belkys.
The Chef: Howie Kleinberg
The Restaurant: Bulldog Barbecue
The Dish: Shrimp & Grits
3 Tbs. of butter
1/2 cup of hominy grits (cooked)
1/2 cup of fresh corn
2 tsp. of garlic, minced
1/2 cup of ground grits (cooked)
2 1/2 Tbs. of heavy whipping cream
3 oz. of Parmesan cheese
3 oz. of cheddar cheese
1 1/3 Tbs. of scallions, sliced
salt and pepper, to taste
1 lb. of shrimp, peeled and de-veined
2 Tbs. of extra virgin olive oil
1/2 a tomato, chopped
1/2 cup of white wine
Method of Preparation:
-Start by melting one teaspoon of butter in a sauté pan. Then, add cooked hominy grits. Chef Howie says you can find it in the ethnic section of your local supermarket.
-Next, add corn with one teaspoon of minced garlic and toss. Once the garlic starts to cook, add cooked ground grits.
-Then, pour in heavy whipping cream, Parmesan cheese, cheddar cheese, one teaspoon of chopped scallions, a little more butter and a pinch of salt and pepper.
-Now, move on to the shrimp. Season the shrimp with salt and pepper and sauté in hot pan with extra virgin olive oil.
-Toss in a teaspoon of garlic, diced tomatoes, white wine, two tablespoons of butter, and a sprinkle of salt and pepper and stir it all together.
To Plate the Dish:
First, serve the grits and finish it off with the sautéed shrimp.
Serving Suggestion: Chardonnay
FOR MORE INFORMATION:
15400 Biscayne Blvd.
North Miami Beach, FL 33160