This recipe was demonstrated at the 2015 Forno Bravo EXPO by Chef Todd Fisher, head chef at Tarpy’s Roadhouse in Monterey, CA.
Roasted Tomato & Gulf Shrimp on Sweet Cream Grits
| Servings |
| 4people |
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Ingredients
- 1cup white stone-ground grits
- 2cups heavy cream
- 3/4cup cream cheese
- 1/4cup Parmesan cheese
- 1tbsp unsalted butter
- Kosher Salt
- 2tbsp olive oil
- 1/4lb Baker's Bacondiced
- 1lb wild American shrimp(about 20) peeled
- fresh ground pepper
- 1clove garlicfinely chopped
- 4 large heirloom tomatoeschopped
- 1/2teaspoon Tabasco
- 4 scallionsthinly sliced
Instructions
- In a 2-qt. saucepan, bring the heavy cream and 2 cups water to a boil over high heat. Reduce heat to low and whisk in grits. Cook, whisking frequently, until grits are tender and creamy, 30–40 minutes. (Whisk in more water for thinner grits.) Whisk in cream cheese, parmesan, and 1 tbsp. butter and season with salt; cover and set aside. Heat remaining olive oil in a large Lodge cast iron skillet in your Forno Bravo wood burning oven, add bacon and toss and place back in the oven, until crisp, about 10 minutes. Season shrimp with salt and pepper. Add to the hot skillet the shrimp, garlic and chopped tomatoes, toss once or twice, season with salt and place back in the oven and roast 3-4 minutes. Toss once more and cook 3-4 minutes longer, until the shrimp are bright pink, add the remaining butter, and hot sauce and mix well. Divide grits between 4 bowls; top each with shrimp and its sauce. Garnish each bowl with the scallions, and serve with additional tabasco on the side.
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