The Royal Chef At Home: Easy Seasonal Entertaining

CHILI & GARLIC CRUSTED SHRIMP WITH DOUBLE CHEESE GRITS

SERVES 4

FOR THE TRINITY 1 cup red bell peppers, cut into ½ inch dice 1 cup onions, cut into ½ inch dice 1 cup celery—cut into half inch dice ½ teaspoon dried thyme 1 clove garlic 2 tablespoons butter

FOR THE GRITS 3 cups water 1 cup quick grits 1 chicken bouillon cube 1 tablespoon butter 1 cup heavy cream

FOR THE SHRIMP ¼ cup butter 3 cloves garlic, crushed

2 pounds defrosted peeled and deveined Shrimp (21/25 count) 3 teaspoons chili powder ¼ cup chopped green onions

1 cup cheddar cheese, grated 1 cup parmesan cheese, grated

1 Prepare the trinity by sautéing the peppers, onions, celery thyme and garlic in the butter until softened. Remove to a small bowl and keep warm. 2 Prepare the grits. In a large heavy based pan bring the water to a boil and stir in the grits and broth cube. Whisk until the grits thicken and then add the butter and cream. Fold in the two cheeses and adjust the seasoning with sat and pepper. Cook for a further two minutes until the cheese melts and remove from the heat and cover.

3 Prepare the shrimp. In a large frying pan melt the butter and sauté the garlic. Add the shrimp and season with salt and pepper. Sear the shrimp on both sides and add the chili powder. Cook until tender—about 4 minutes and remove from the heat. 4 Spoon a generous portion of the grits onto each plate. Make a dent in the center of the grits with the spoon and place the shrimp in the middle. Spoon the trinity over the top of the shrimp and finish with the green onions sprinkled on top.

WINTER · MARDI GRAS DANCE & DRINK

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