By Sous Chef Danielle Lewis
Suggested Pairing: 2011 Pinot Blanc
|Danielle Lewis was born in North Carolina and spent her early years in Louisiana. Since she became Sous Chef in the fall of 2012 I have been eager to give her the opportunity to write recipes that feature her Southern roots. These shrimp and grits are simple, yet incredibly satisfying. As we tasted her recipe I found myself devouring the whole plate and forgetting to share with the other chefs. The grits are rich and fabulous with the shrimp and bacon and the Maitake mushrooms add a fresh tobacco flavor. This combination is perfect with the Pinot Blanc, a well-rounded wine. The wine’s acidity is at a right level to cut the rich flavors, and there is just enough sweetness to bridge with the shrimp and corn in the grits. Enjoy! – Executive Chef Ben Nadolny|
In a heavy bottom stainless steel sauce pot, bring 4 cups water to a boil over high heat. Whisk in grits, then reduce heat to low, constantly stirring. Cook grits until tender and creamy, about 30 to 40 minutes. (Whisk in more water for thinner grits.) Whisk in cheddar, Parmesan cheese, 1 tbsp. butter and season with salt. Set aside and keep warm.
Heat oil in a skillet over medium heat. Add bacon and cook, stirring occasionally to render the bacon fat. Add maitake mushrooms, sauté until the bacon and maitake mushrooms are caramelized. Add shrimp, cooking until bright pink. Add minced garlic. Turn the heat to high and add chicken stock. Reduce the chicken stock by half. Add lemon juice and remaining butter, cook until the sauce thickens.
Divide grits between 4 bowls; top each with shrimp, mushrooms, bacon, and sauce. Garnish each bowl with the sliced scallions.