Shrimp n’ Grits Sauce
1 Tbsp Olive Oil
1/2 Tbsp Garlic (minced)
1/2 Tbsp Shallots (minced)
1 Each Serrano Pepper (sliced thinly)
3 Oz Benton’s Bacon (diced)
4 Each Shrimp (peeled and deveined)
1/2 Cup Shrimp Stock*
2 Tbsp Heavy Cream
2 Oz Cherry Tomatoes (cut in ½)
12 Each Spinach Leaves
To Taste: Salt & Pepper
Method:
Prep all your ingredients before you start cooking. Use a 9″ saute pan and bring to medium heat. Add Olive oil and then garlic and shallots. Caramelize slightly and then add Serrano peppers and bacon. Render the bacon fat (cook bacon over medium-low heat 10 minutes or until the fat is released and the meat is crisp and browned). At this point, add the shrimp and get a hard sear on one side. Once you flip the shrimp over, deglaze with shrimp stock. This will concentrate the flavor. Add cream and cook until it starts to get thick. Add tomatoes and spinach at the very end and make sure to season with salt and pepper.
*Shrimp stock is something we can easily produce at the restaurant. Here is a recipe that is easy for home use.
Shrimp Stock
Yield: 12 cups
Ingredients
1 Tbsp Butter (or neutral oil)
Uncooked Shells and Tails (if you have them) from 5 to 6 lbs of Shrimp
12 cups Filtered water
2 Cups White Wine
1 each Yellow onion, left whole and peeled
1/4 tsp Whole black peppercorns (approximately 10 to 12)
1 each Bay leaf
Method: Quick sauté the shells in the butter. Add all other ingredients and simmer for 45 minutes. Strain and cool.
