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Chef
Terry McDonner
Juban's
Restaurant
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Wild
Louisiana Barbequed Shrimp With Garlic Cheese Grits
Accompanied By Smoked Applewood Bacon, Fresh Okra,
Tomato and Jumbo Lump Crabmeat Hash
Serves
6
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Ingredients
Barbeque butter, divided
Shrimp, peeled, deveined, with tail on
Bacon, okra, tomato and crabmeat hash
Unsalted butter
Garlic cheese grits
Sweet potato hay |
Portion/Unit
1 recipe
18 (10-15 count)
1 recipe
1 T
6 medallions |
Preparation
In a sauté
pan over medium-high heat, add 2 tablespoon barbeque
butter. When melted, add shrimp, and cook for 2
minutes. Add remaining butter and cook shrimp until
done. While shrimp are cooking, prepare hash. In
separate pan, heat 1 tablespoon butter and sauté
medallions of grits for 1 1/2 -2 minutes on each
side, until golden brown. Remove from pan and place
one medallion on each of 6 plates. Add shrimp on
top of grits, leaving butter in pan to stay warm.
Place hash around shrimp on plate. Drizzle remaining
barbeque butter over shrimp and hash. Garnish with
sweet potato hay. |
| Barbeque
Butter
Ingredients
Unsalted butter
Roasted garlic, pureed
Shallots, chopped
Worcestershire sauce
Rosemary, chopped
Thyme, chopped
Fresh basil leaves, chopped
Marjoram, chopped
Parsley, chopped
Lemon juice
Louisiana Hot Sauce
Salt and pepper |
Portion/Unit
10 oz
1 T
1 T
1 t
Pinch
Pinch
2
Pinch
1/4 t
1/2 t
3 T
Taste |
Preparation
In a mixer, combine
the first 10 ingredients and mix well. Add rest
of ingredients (except salt and pepper) and mix
well on low speed until all is incorporated. Scrape
sides of bowl and then whip at high speed for 2
minutes. Adjust seasonings by adding salt and pepper
to taste. Set aside. |
| Bacon,
Okra, Tomato and
Jumbo Lump Crabmeat Hash
Ingredients
Applewood smoked bacon, julienned
Okra, cut into 1/2 inch slices
Large Creole tomato, diced into 1/4 inch cubes
Jumbo lump crabmeat, shells removed
Salt and pepper |
Bacon,
Okra, Tomato and Jumbo Lump Crabmeat Hash
Portion/Unit
3 slices
8 pods
1
6 oz |
Preparation
Cook bacon in non-stick
skillet over medium heat until crispy. Drain grease
and add okra. Cook 1 1/2-2 minutes and add tomatoes,
and crabmeat. Toss together until hot. Add salt
and pepper to taste. |
| Garlic
Cheese Grits
Ingredients
Water
Grits
Minced garlic
Salt
Shredded cheddar cheese
Unsalted butter |
Portion/Unit
5 1/3 cups
1 1/3 cup
1 T
1/4 t
1 cup
3 T |
Preparation
In a heavy saucepan,
bring water to a boil. Slowly stir grits, garlic,
and salt into boiling water. Reduce heat to medium-low,
stir in cheese, and cover pan. Cook 5-7 minutes
or until thickened, stirring occasionally. Remove
from heat and fold in butter. Pour into 8 x 8½ baking
pan and smooth out evenly. Refrigerate until cool.
Cut into 2 1/2 inch medallions using a pastry cutter.
Set aside until ready to use. |
| Sweet
Potato Hay
Ingredients
Sweet potatoes, peeled
Peanut oil |
Portion/Unit
2 medium
3 cups |
Preparation
Using a mandolin
or v-slicer, julienne sweet potatoes to matchstick
size. In a saucepan, add peanut oil and heat to
300 degrees. Add sweet potatoes and fry until golden
brown. Drain on paper towels. Divide among 6 plates,
and use as garnish on top of grits. |
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