- 8 Jumbo Shrimp
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon minced garlic
- 1 Tablespoon freshly squeezed lemon juice
- 1 teaspoon olive oil
- 1/2 Cup seafood stock
- 1 Tablespoon chopped green onion
- 1/2 Cup Stone Ground Yellow Grits
- 3 Tablespoons Mascarpone Cheese
- 2 Tablespoons unsalted butter
- 1 Cup Heavy Cream
Faire: To prepare the shrimp combine all seasonings and sprinkle on to coat the shrimp on both sides. Sautée lightly in olive oil, garlic and 1/2 tablespoon of chopped green onion until done. Set aside.
In same pan reduce seafood stock by half, then add 1 Tablespoon of butter and whisk. Let simmer on low.
For Grits: Bring cream to a hard simmer then add a pinch of salt. Add Grits and steep making sure to stir every two minutes. Once Grits have expanded stir in Mascarpone Cheese and butter. Add more salt to taste, then stir until grits reach a creamy consistency.
Plate using Grits as a base, toss shrimp back into heated seafood sauce then place shrimp atop grits and spoon remaining sauce onto dish. Garnish with green onion.
