MANATEE COUNTY, Fla. — It’s a staple in southern restaurants—shrimp and grits.
And Cottonmouth Southern Soul Food Kitchen in Bradenton is no different.
But there is something a little different about the recipe.
“I was a Southern boy that went to school in San Francisco,” said Chef Dave Shiplett, “and that's where I found out about all things Asian.”
That’s why Sambal – a smoky Thai Chili Sauce
If you’d like to try this recipe, or any of the other dishes you’ve seen on the Chef’s Kitchen series, check them out here.
Shrimp and Grits
8 oz. 16-20 count shrimp raw peeled
2 tbsp. butter, unsalted
1 tbsp. Sambal chili paste
1 tbsp. maple syrup
1 tbsp. shredded Parmigiano Cheese
2 cups baby spinach
3 cups cheese grits
Salt and Pepper to taste
Directions
In a medium- hot pan, melt butter and add shrimp.
Add the tomato pico, sambal, and syrup.
(This cooks very fast.)
Once shrimp are cooked through, remove and pour shrimp and sauce over baby spinach and cheese grits.
The Link LonkJanuary 13, 2021 at 07:08PM
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Chef's Kitchen: Cottonmouth Shrimp And Grits - News 13 Orlando
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