SHRIMP AND GRITS

Serves 1-2

Bonita & Estero Magazine - - RECIPES -

Grits

1 cup Quaker Quick Grits 2 ears sweet corn, off the cob 2 poblano pep­pers, diced 2 cups wa­ter 2 cups heavy cream 1 cup jack and ched­dar cheese, shred­ded Salt and pep­per to taste

Sauté corn and pep­pers in canola oil, then add grits, cr eam and wa­ter. Bring to a boil. Re­duce heat and cook for about 10 min­utes. Add cheese.

Smoked tomato sauce

5 pounds Roma toma­toes, whole 1 yel­low onion cut in half 10 gar­lic cloves, whole ¼ sherry vine­gar Salt and pep­per to taste

Put toma­toes, gar­lic and onion (cut side up) on a bak­ing sheet with a lip. Place in a smoker on low heat for 2 hours. When done, trans­fer to a sauce­pot, add vine­gar, salt and pep­per. Cook for15-20 min­utes on low. Blend un­til smooth.

6 large shrimp 16/20 Corn­meal for dredg­ing 7-8 slices of dried chorizo

Add a lit­tle salt and pep­per to your corn­meal and dredge the shrimp. Pan fry. Re­move from pan and add the dry chorizo for a quick sear, then 4 ounces of the smoked tomato sauce. Bring to a boil.

Place sauce in a large pasta bowl. Put a 5-ounce scoop of grits in the mid­dle and po­si­tion the shrimp as de­sired.

CAP­TIVA HOUSE 15951 Cap­tiva Drive, Cap­tiva. 239-472-5161, tween-wa­ters.com

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.