re: Submissions Thread for F&DB Shrimp Challenge - Dec. 10, 2020

Lack of submissions is forcing me to do this.

Shrimp and Gruyere Cheese Grits with Bacon and Mushrooms

Ingredients:

8 cups chicken stock, divided
1 1/4 pound large shrimp, shelled (shells reserved)
3/4 pound mushrooms
3/4 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon baking soda
1/4 teaspoon cornstarch
1 1/2 cups stone ground grits
1 1/2 cups grated Gruyère cheese
Freshly ground black pepper
6 slices thick-cut bacon diced
Vegetable oil (if needed)
1 medium shallot, minced
4 medium cloves garlic, minced
1/4 teaspoon cayenne pepper
3 tablespoons unsalted butter, cubed
2 tablespoon fresh juice from 1 lemon
2 tablespoons of favorit herbs (I used oregano, chives, and thyme)

I peeled the shrimp and set aside. I then boiled 7 cups of stock with the mushroom stems and shrimp shells for extra flavor. I strained the shells and mushrooms out and cooked the grits in 7 cups of stock (set aside 1 cup). This turned out great.

I cooked the grits in the stock. It took about 45 minutes to cook, as I used more stock than the recipe calls for.

I added the cheese to the grits right at the very end. Gruyere is white, so it doesn't change the color of your grits in any way, but you can definitely taste it and feel it in the grits.

I cooked the bacon in a cast iron pan until rendered and left one tablespoon of the bacon grease in the pan and seared the shrimp in it for about 1 minute on each side.


I set the shrimp aside and added the remaining bacon grease to the pan. I sauteed the mushrooms for about 3 minutes and then added the shallot, garlic, and cayenne pepper and cooked for another 2-3 minutes. I then added 1 cup of the stock and scraped the good stuff off the bottome of the pan.

I added the shrimp, butter, lemon juice, and herbs. I let that simmer for a couple of minutes and then served it over grits and garnished it with more herbs and the bacon pieces.

Okay, do I get to combine my votes for the two dishes? I'm sure that won't be enough to win, but maybe it could get me on the leaderboard...

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LSUBoo

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Damn, dude

He's legitimately super curious any time I'm cooking, and pulls his stool around to get up and help. He understands that the stove/oven is hot, but isn't 100% on which parts of it get hot.

Last night he was up next to me while I was slicing up some chicken and I had to keep telling him not to touch the raw chicken. We're working on raw vs. cooked. He doesn't understand that mishandling or cross contaminating with raw chicken can make you really sick.

He's great with the whisk, though.

Your arancini is GORGEOUS! I've only attempted it once and it was a complete failure because the balls exploded. I mean they fell apart during the fry.

So, I have been crazy busy at work since the last challenge, and wasn't able to make the dish I had in mind, so I give you a dish I made for a Christmas dinner last year. It is a play on Daube Glace because we had several non meat eaters at the dinner. I give you Shrimp Glace with a roasted corn remoulade on ice burg lettuce. I boiled the shrimp in the usual fashion. Once cooled, I peeled them and chopped them in a food processor. I used the shells to make a shrimp stock. Once the stock was cooled, I mixed the chopped shrimp with some finely chopped onions, celery, and garlic. I mixed the shrimp stock with some gelatin, and poured over the shrimp mix. It sat overnight in the fridge, and I was able to cut it in slices and top with the roasted corn remoulade. Hope y'all enjoy

Peruvian Ceviche Shrimp Carpaccio



Shrimp mosaic, leche de tigre, potato globes, sliced tomato, diced avocado, sliced red onion, corn nuts, fried garlic chips, cilantro oil, scampi oil, micro cilantro, aji amarillo fluid gel, sweet corn foam.



Chose these shrimp because they were reddish when raw and would look appealing before being marinated.



Peeled, stacked, and wrapped to create a cylinder that cross-sections would be taken from.




Cross sections plated with marinade and scampi oil


Potato globes poached in clarified butter


Mise: shrimp mosaics, pearl red onion, sour oranges, lemons, limes, avocado, cilantro, aji amarillo peppers, tomatoes, corn nuts. The canned octopus, seaweed, and hominy didn't make it to the plate.


Frying cilantro and parsley for the cilantro oil.

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Peruvian Ceviche Shrimp Carpaccio

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That's beautiful. Does Carpaccio still mean raw?

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Shrimp Carpaccio

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ALMOST made this as well, and I was going to plate it really pretty like you did