New Orleans BBQ Shrimp With Creamed Grits

  • Drucken
Recipe Image
Ingrédients pour 4 portions
  • For the Creamed Grits
  • 300 g Steinmehl Gelber Grit_Grains jaunes moulus à la pierre
  • 340 ml Lait
  • 150 g Butter, ungesalzen
  • 17 g Kosher Salz
  • 9 g Poivre blanc
  • Shrimp & Spiced Butter Sauce
  • 12 Colossal Shrimp, Unpeeled head & tail left on
  • 200 ml Eau
  • 34 ml
  • 26 g Poivre noir, écrasé
  • 16 g Creole Seafood Spice
  • 3 Gousse(s) d’ail, finement hachées
  • 1 Schalotte(n), finement hachées
  • 1 Citron(s), gepresst
  • 250 g Butter, ungesalzen, cubed/frozen
  • 100 g
Préparation
1.

Creamed Grits:

2.

In a saucepot, add the milk, butter, salt & pepper - Bring to a simmer.

3.

Stir in the grits - Stir occasionally till cooked.

4.

Add the QimiQ Sauce Base - stir in throughly - Allow to sit for 10 minutes.

5.

Shrimp & Spiced Butter Sauce

6.

In a sauté pan on high head, add six shrimps. 100 ml Water, 17 gr Worcestershire Sauce, 13 gr black pepper, 8 gr creole spice, half the garlic & shallots.

7.

Slowly cook the shrimp on both sides till the shrimp is pink in color.

8.

Add 50 gr of QimiQ Sauce Base to the shrimp and stir in thoroughly.

9.

Reduce to medium heat and slowly add 125 gr of butter while continually stirring to ensure the emulsion.

10.

Cook till thickened.

11.

Add half the lemon juice & lemon zest.

12.

Repeat for the second half.

13.

Dish:

14.

Place a large spoon full of the grit in the middle of a bowl.

15.

Top with three shrimp and half the sauce in the pan.