Game Day Shrimp and Grits Cocktail by Chef Bryan Voltaggio

INGREDIENTS

For the Shrimp
• 500g shrimp
• 2 egg whites
• 5g cilantro
• 15g garlic
• 25g scallion
• 3g sesame oil
• 15g soy
• 6g salt

For the Grit Cakes
• 500g quick grits
• 2,000g water
• 9g salt
• Oil (for frying)
• Butter (for frying)

METHOD

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

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

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

4. Assemble - Scoop pureed shrimp onto portioned grit cakes and coat with sesame seeds.

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.