Stonington Royal Red Shrimp and Grits with Roasted Tomato, Rosedale Farms Corn & Tasso
FOR THE ROASTED TOMATO
8 plum tomatoes, halved lengthwise
1 garlic clove, minced
2 tablespoons olive oil
kosher salt & freshly ground black pepper
FOR THE CORN
2 Large Ears of Corn- cut off cob
2 cups shrimp broth
1 tablespoon butter
kosher salt & pepper (to taste)
FOR THE GRITS
1 cup Youngs Farm (Granby, CT) coarse corn grits, soaked overnight
kosher salt 1 fresh bay leaf
1 1/2 tablespoons butter
1/2 teaspoon fresh lemon juice
1/2 teaspoon Max’s Oyster Elixir
FOR THE SHRIMP
1 tablespoon olive oil
20 large Stonington Royal Red shrimp, peeled and deveined
1 cup Tasso Ham, small dice
1 teaspoon fresh lemon juice
Max’s Oyster Elixir
2 tablespoons fresh chervil chopped
1. Preheat the oven to 450 degrees F.
2. In a bowl, combine tomato, garlic, olive oil, salt and pepper; toss well.
3. Arrange tomato halves, cut side up, on a baking sheet; roast until they collapse and are lightly browned, 25 to 30 minutes, then set aside.
4. In a small saucepan, combine raw corn (cut off cob) and enough shrimp stock just to cover; add butter and season with salt and pepper. Bring to a boil, reduce heat to a low simmer and cook until tender, 4 to 5 minutes; transfer to a plate and reserve the cooking liquid.
5. Meanwhile, prepare the grits according to the package directions, seasoning with salt and adding a bay leaf halfway through cooking; once cooked, mix the grits with butter, pepper, lemon juice, and hot sauce.
6. Prepare the shrimp about 15 minutes before the grits are done by heating a large skillet or saute pan over medium heat, add oil, and sear shrimp 1 minute per side; add the corn, tasso, roasted tomatoes, and 1 1/2 cups of the reserved corn/shrimp cooking liquid.
7. Bring to a simmer, stir in lemon juice, hot sauce, salt and chopped chervil (add more cooking liquid if it seem too dry).
8. To serve, divide grits among shallow soup plates, top with shrimp mixture, and garnish with chervil.