Creole Shrimp & Spiced Butter Sauce With Creamed Grits

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Ingredients for 4 portions
  • For the Creamed Grits
  • 300 g Stone Ground Yellow Grits
  • 340 ml Milk
  • 150 g Butter, unsalted
  • 17 g Kosher salt
  • 9 g White pepper
  • Shrimp & Spiced Butter Sauce
  • 12 pcs Colossal Shrimp, Unpeeled head & tail left on
  • 200 ml Water
  • 34 ml Worcestershire sauce
  • 26 g Black pepper, crushed
  • 16 g Creole Seafood Spice
  • 3 pcs Garlic clove(s), finely chopped
  • 1 pcs Shallot(s), finely chopped
  • 1 pcs Lemon(s), squeezed
  • 250 g Butter, unsalted, cubed/frozen
  • 100 g QimiQ Sauce Base
Method
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.