I know, it sounds weird, really weird…but, it’s a good dish and good dishes deserve to be shared! We last used this recipe for a cooking demo on valentine’s weekend 2010. I’ve had requests for the recipe ever since then from people who attended the program and many who simply heard about it. So, keep it simple, have fun preparing and have even more fun at the table with it!
- 1 quart of Chicken Broth (use the store brand, but not the fat-free)
- 1 teaspoon salt
- 2 teaspoons black pepper
- other spices to suite your taste and palate
- 3 teaspoons Extra virgin olive oil
- 1/2 pound of self rising cornmeal (finely ground for smoother grits)
- 8 ounces of creamed cheese
- 1/4 cup whole milk
- 1 pound of shrimp: size and presentation are up to you and your skill set!
- 2 teaspoons salt
- 2 teaspoons coarse-ground pepper
- 1 pound broccoli, chopped
- 1 lime for juice
- 1 cup new Zealand sauvignon blanc
- 1/2 cup Extra Virgin Olive Oil
- 6 tablespoons fresh ginger, minced
- 4 teaspoons fresh garlic, finely chopped
- 2 jalapeno peppers, finely diced
- 2 ounces unsweetened chocolate, chopped fine
- 4 tablespoons cream sherry
- 1 orange for juice and zest
In a heavy sauce pot, bring the chicken broth to a boil, whick spices and oil together in the broth. Pour the corn meal in whisking constantly; when the mixture stiffins, pour the milk in and the cream cheese.
Start by opening a bottle of an New Zealand Sauvignon Blanc. To infuse oil with heat and flavor, sauté ginger, garlic and Jalapeno in the olive oil on low heat for about 3 minutes in a large skillet. Remove from burner and let sit for 10 minutes.
Blend orange juice and sherry, salt, and pepper; heating slowly, stir in chocolate and remove from heat. Reheat spiced oil to medium. When oil is hot, sauté shrimp cooking to a nice light pick color with tan lines an the edges. Don’t crowd the shrimp. When all shrimp are cooked, toss with the chocolate sauce in a separate pan.
Stir-fry broccoli for 2 minutes in the infused oil. Remove and drain. Plate the shrimp with rice and broccoli, squeeze lime over the shrimp.
Plate the grits in a mound, or in the base of a pasta bowl placing ample shrimp over it and pouring some extra “gravy” over the top to blend all the flavors together for your diners gastronomical pleasure! I recommend a Moldovian Fetesca for a white wine, and a Columbia Valley, Washington Syrah for a red wine.