Pancetta Wrapped Bayou La Batre Shrimp With Rikards Mill Yellow Corn Grits And Grilled Heirloom Tomatoes
Serves: 3
Ellsworth Rath
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
47
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
230 g
Pancetta1 tbsp
Lemon Pepper110 g
Worcestershire Sauce1 tbsp
Butter (whole)1 tbsp
Mascarpone Cheese1
Salt1 tbsp
Tomato Paste30 g
Sherry (dry)1 tbsp
All-Purpose FlourDirections:
1
Pancetta Wrapped Shrimp: To prepare the shrimp, shell and devein, leaving the head on and reserving shells for the Shrimp Reduction
2
Slice the pancetta or have your grocer slice it for you the same thickness as slab bacon
3
Wrap the flesh part of each shrimp with the pancetta
4
To cook the shrimp, season the shrimp with lemon pepper and saute over medium heat until the pancetta is golden brown and crisp
5
Deglaze the pan with Worcestershire and reduce to coat the shrimp
6
Reserve for plating
7
Yellow Corn Grits: To cook the grits: Bring the milk, water and jalapenos to a simmer over medium heat
8
Add the grits and butter; simmer until tender adding additional water if needed, stirring occasionally
9
When grits are tender, finish with mascarpone cheese and season with salt and pepper
10
Reserve warm for plating
11
Shrimp Reduction: In a small saucepan sweat the shallot, corn cobs and shrimp shells in whole butter until orange
12
Add tomato paste and caramelize
13
Deglaze with white wine and reduce
14
Add shrimp stock and simmer for 1/2 hour
15
Strain, reduce by 1/2 and finish with whole buerre manie - buerre manie is made by combining the whole butter with the flour
16
Reserve for plating
17
; To garnish the plate: Fry okra in 350 degrees F oil until golden
18
Grill heirloom tomatoes
19
Place tomatoes and okra in the middle of the plate, spoon grits on top of the okra and tomatoes, arrange shrimp around the plate
20
Sprinkle shaved fennel, fronds and parsley on top of dish