Thursday, November 3, 2011
Bite with Belkys: Shrimp & Grits from Yardbird
There is nothing like good 'ol southern cooking, and a new hot spot in South Beach is adding a modern twist if you like shrimp you're going to love this recipe. Time to grab a Bite with Belkys.
The Chef: Jeff McInnis
The Restaurant: Yardbird Southern Table & Bar
The Dish: Shrimp & Grits
4 oz. of stone ground grits
2 Tbs of butter
1 1/2 oz. of country ham
2 oz. of red onion, julienned
1/2 tsp of garlic, minced
3 16/20 shrimp, peeled and deveined, remove tails
3 oz. of beer
2 oz. of chicken stock
2 Tbs of fresh tomato, chopped
1/4 cup of fresh corn off the cob
salt and pepper, to taste
Method of Preparation:
-Begin by cooking stoneground grits in a pot of boiling water. Season with a pinch of salt and pepper. It will take about half an hour to be ready.
-Then, finish the grits by stirring in a dab of butter.
-Next, in a hot pan add a little olive oil and sauté country ham, onion, garlic and shrimp. Pour in some beer and let it reduce.
-After, pour in chicken stock and add chopped tomato and fresh corn. Season this with salt and pepper.
First, serve the grits. Then, top it with the shrimp and the sauce. You can garnish with chopped green onion.
Serving Suggestion: Bourbon Crusta
FOR MORE INFORMATION:
Yardbird Southern Table & Bar
1600 Lenox Avenue
Miami Beach, FL 33139