Deconstructed Roasted Tomato Grits And Shrimp, With Sauteed Baby Mustard Greens And Bacon "Confit"
Serves: 3
Zoie Ernser
1 January 1970
Based on User reviews:
49
Spice
41
Sweetness
56
Sourness
42
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1.5 tsps
Ground Cinnamon1.5 tsps
Ground Cloves1 tsp
Dried Thyme (ground)2 tbsps
Olive Oil2 cups
Cherry Tomatoes1 pinch
Sugar2 cups
Milk2 cups
Grits (stone-ground yellow)1.5 cups
White Cheddar (grated aged)2 tbsps
Unsalted Butter1 pinch
Red Pepper Flake1 clove
Garlic (thinly sliced)Directions:
1
For the bacon confit: Blot the bacon with paper towels and place in a small roasting dish Combine the cinnamon, cloves, pepper and thyme in a small bowl
2
Rub the bacon with the spice mixture
3
Cover and refrigerate for at least 8 hours and up to 12 hours
4
Melt the bacon fat in a medium saucepan over medium-low heat
5
Add the bacon and cook slowly until golden brown and crisp on one side, about 10 minutes
6
Turn the bacon and increase the heat to medium-high
7
Cook the bacon until crisp, about 10 more minutes
8
Remove with a slotted spoon to a bowl, drizzle with a splash of vinegar and garnish with parsley
9
Reserve the bacon fat for the mustard greens
10
For the roasted tomatoes: Preheat the oven to 325 degrees F
11
Mix together the oil, thyme and some salt and pepper
12
Place the tomatoes in a baking dish and drizzle with the oil mixture
13
Then sprinkle with the sugar
14
Bake the tomatoes until they are completely softened and start to wrinkle, 30 to 40 minutes
15
For the cheese grits: Bring 6 cups of water and the milk to a boil in a medium saucepan and season with salt and pepper
16
Slowly whisk in the grits and bring back to a boil
17
Reduce the heat to medium and cook, whisking constantly
18
Cook until mixture is thick and tender, about 30 minutes, adding more water, if needed
19
Mix in the Cheddar and Pecorino-Romano until thoroughly incorporated
20
Season with some salt and pepper
21
Cover and keep warm until ready to serve
22
For the sauteed baby mustard greens: Heat the butter and 2 tablespoons of the reserved bacon fat in a large saute pan over medium heat
23
Add the red pepper flakes and garlic and cook until the garlic is softened, about 1 minute
24
Add the mustard greens and season with salt and pepper
25
Toss just to coat with the fat
26
Add a splash of water and cook until the greens are just wilted, about 2 minutes
27
For the shrimp: Heat the oil in a large saute pan over high heat until it begins to shimmer
28
Add 8 to 10 shrimp, sprinkle with salt and pepper
29
Cook until well-seared and crisp but just cooked through, about 2 minutes per side
30
Repeat with the remaining shrimp
31
On a serving platter or individual plates, spoon and slightly spread a mound of hot grits (if they have gotten too stiff, thin them a bit by whisking in hot water over low heat)
32
Spoon the tomatoes on top, then add the greens and bacon
33
Top with the shrimp