Creole Shrimp & Spiced Butter Sauce With Creamed Grits

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Zutaten für 4 Portionen
  • For the Creamed Grits
  • 300 g Steinmehl Gelber Grit
  • 340 ml Milch
  • 150 g Butter, ungesalzen
  • 17 g Kosher Salz
  • 9 g Weißer Pfeffer
  • Shrimp & Spiced Butter Sauce
  • 12 Stück Colossal Shrimp, Unpeeled head & tail left on
  • 200 ml Wasser
  • 34 ml Worcestersauce
  • 26 g Schwarzer Pfeffer, zerdrückt
  • 16 g Creole Seafood Spice
  • 3 Stück Knoblauchzehe(n), fein gehackt
  • 1 Stück Schalotte(n), fein gehackt
  • 1 Stück Zitrone(n), gepresst
  • 250 g Butter, ungesalzen, cubed/frozen
  • 100 g QimiQ Sahne-Basis
Zubereitung
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.