Shrimp & Grits from Yardbird - WSVN-TV - 7NEWS Miami Ft. Lauderdale News, Weather, Deco

Shrimp & Grits from Yardbird

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


4 oz. of stone ground grits2 Tbs of butter1 1/2 oz. of country ham2 oz. of red onion, julienned1/2 tsp of garlic, minced3 16/20 shrimp, peeled and deveined, remove tails3 oz. of beer2 oz. of chicken stock2 Tbs of fresh tomato, chopped1/4 cup of fresh corn off the cobsalt 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


Yardbird Southern Table & Bar1600 Lenox AvenueMiami Beach, FL

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