Sunday, September 19, 2010

Guest Blogger - Chef Daniel Kay

Heres a Great recipe from Chef Daniel Kay. There are MANY ingredients but then...its a real chef's recipe!

Shrimp and Grits
MAIN RECIPE, ingredients
Peeled & Deveined 16/20 shrimp in Cajun dust, 7 pieces
Goat Cheese Grits, 3 ounces
Broccolini, 2 ounces
Shrimp Gravy, 3 ounces
Goat Cheese, 1 Tablespoon
Diced Tomato, 1 Tablespoon
Goat Cheese Grits, ingredients:
Instant Grits, 1 cup
Clam juice, 2 cups
Water, 2 cups
Goat Cheese, 2 ounces
Garlic butter, 4 ounces
Shrimp Gravy, ingredients:
Onions, diced, 1/2 cup
Garlic, shopped, 1/4 cup
Bay leaves, 2 leaves
Shrimp Shells, 1 quart
Lemons, peeled and cut in half, 3
Creole seasoning, 2 Tablespoons (see below)
Worcestershire, 1 cup
Water, 1 quart
White Wine, 1/2 cup
Heavy Cream 1 quart
Butter, 1 stick

Creole Seasoning, ingredients:
Paprika, 1/4 cup + 1 Tablespoon
Kosher Salt, 1/4 cup
Garlic Powder, 1/4 cup
Black Pepper, freshly ground, 2 Tablespoons
Cayenne, 2 Tablespoons
Dried Oregano, 2 Tablespoons
Dried Thyme, 2 Tablespoons
Creole Seasoning, directions:
1. Combine all ingredients and mix well
2. Store in an airtight container

1. Saute seasoned shrimp in oil
2. Deglaze the pan with shrimp gravy and reserve
3. Heat broccolini with garlic butter
4. Place grits on the lefthand side of an oval platter
5. Shingle the shrimp on the top of the bed of grits
6. Pour sauces next to grits on the righthand side of the platter
7. Place broccolini on top of the gravy
8. Garnish with goat cheese, tomato and scallions

Goat Cheese Grits, directions:
1. Bring clam juice, watter and grits to a boil; stir well
2. Reduce heat and allow grits to cook
3. Finish grits with cheese and butter
Shrimp Gravy, directions:
1. Saute onions and garlic with bay leaves
2. Add shrimp shells and Creole seasoning
3. Add lemons and deglaze with remaining liquids
4. Reduce stock down by 3/4
5. Strain mixture through a chinoise and return to heat
6. Reduce strained stock down to a thick base
7. Add BBQ base to the heavy cream and bring to a simmer
8. Finish sauce with butter, adjust seasonings

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All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.