Shrimp & Grits
Since opening their doors in 2007, Brooklyn Warehouse has built a reputation around the inventive use of great local ingredients. A great example is this adaptation of a southern classic. This recipe wonderful way to showcase Nova Scotia’s beautiful cold water shrimp.
For 4 people
2 cup (500ml) course-ground corn meal
4 cups (1l) Water
1 cup (250 ml) heavy cream
1/2 cup (125 ml) parmesan cheese, grated
1 cup (250 ml) ham hock, cooked and pulled (strain, reduce and reserve cooking liquid)
1 cup (250 ml) Chedabucto Bay shrimp, peeled (or any fresh or frozen cold water Nova Scotia shrimp)
2 tbsp (30ml) butter
1 cup (250ml) micro greens
salt and pepper
- In a medium pot, bring water to a boil. Slowly whisk in cornmeal. Cook on low heat stirring constantly for 10-15 minutes or until grits are creamy and begin to soften. (For best results follow suggested cooking directions on corn meal package.)
- Once the grits are cooked whisk in cream, Parmesan cheese and the season to taste with salt and pepper. Add pulled ham hock to grits and stir. Set aside and keep warm.
- Heat separate sauté pan over high heat and add butter. Add shrimp to the pan and sautee until pink and cooked through, about 1 minute (depending on the size of shrimp). Remove shrimp from the pan and deglaze pan with reduced ham hock liquid.
- Divide hot grits among 4 serving bowls. Spoon shrimp and sauce over grits. Garnish with greens and freshly grated Parmesan cheese.
Recipe provided by:
Chef Mark Gray