Game Day Shrimp and Grits Cocktail by Chef Bryan Voltaggio
Ingredients
For the Shrimp:
500 grams Shrimp
2 Egg Whites
5 grams Cilantro
15 grams Garlic
25 grams Scallions
3 grams Sesame Oil
15 grams Soy
6 grams Salt
For the Grit Cake:
500 grams Quick Grits
2000 grams Water
9 grams Salt
Oil (for frying)
Butter (for frying)
Instructions
Step 1
Grit Cake (Overnight)
• Place water, grits, and salt in a 3qt pot, bring to a simmer
• Cook grits until they are a thick porridge consistency, should be more than 25 minutes
• Place on ½ sheet tray with silpat, let cool in the fridge overnight
• Portion grit cake for shrimp toast size
Step 2
Poach the Shrimp
• Devein shrimp
• Bring salted water to a simmer (2,000 grams water + 60 grams salt)
• Cook shrimp for 2 minutes and 15 seconds
• Cool and peel, reserve for next step
Step 3
Puree Shrimp
• Puree shrimp to a paste in a food processor with egg whites
• Add remaining ingredients and puree until smooth
• Reserve chilled until ready to build grit cakes
Step 4
Assemble - Scoop pureed shrimp onto portioned grit cakes and coat with sesame seeds.
Step 5
Pan Fry - Pan fry in oil, sesame seed side down. Add in a little butter at the end to finish browning and for extra flavor.
