Bite with Belkys: Shrimp & Grits from Yardbird

The Chef: Jeff McInnis
The Restaurant: Yardbird Southern Table & Bar
The Dish: Shrimp & Grits

Ingredients:

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.

To Plate:

First, serve the grits. Then, top it with the shrimp and the sauce. You can garnish with chopped green onion.

Serves: 1

Serving Suggestion: Bourbon Crusta

FOR MORE INFORMATION:

Yardbird Southern Table & Bar
1600 Lenox Avenue
Miami Beach, FL 33139
305-538-5220
www.RunChickenRun.com