Bite with Belkys: Shrimp & Grits

The Chef: Howie Kleinberg
The Restaurant: Bulldog Barbecue
The Dish: Shrimp & Grits

Ingredients:

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

Serves: 2

FOR MORE INFORMATION:

Bulldog Barbecue
15400 Biscayne Blvd.
North Miami Beach, FL 33160
305-940-9655
www.bulldog-bbq.com