1.5-2lbs of uncooked large peeled, deveined shrimp 2tbsp of Butter
2tbsp of olive oil
1tbsp of minced garlic
1 shallot fine diced
1⁄2 cup of dry white wine
1⁄4 cup of Parsley chopped
Juice of one lemon
1 cup of cherry tomatoes
Kosher salt & pepper to taste Crushed red pepper flakes (optional) 1⁄4 cup of capers drained
2tbsp of olive oil
Polenta Grits
2 cups of Polenta Grits 6 cups of water
4tbsp of unsalted butter 1 cup of heavy cream
1 cup of Smoked Gouda 1 cup of Sharp Cheddar Salt & pepper to taste
Biscuts
● Preheat the oven to 450 degrees. Line a baking sheet with parchment paper or a
silicone baking mat; set aside.
● In a large bowl, combine flour, sugar, baking powder, garlic powder, salt, and pepper
● In a large bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients
and stir using a rubber spatula just until moist. Gently fold in cheese.
● Using a 1/4-cup measuring cup or ice cream scoop, scoop the batter evenly onto the prepared baking sheet. Place into the oven and bake for 10-12 minutes, or until golden
brown.
● For the topping, whisk together butter, parsley, and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.
● Serve immediately with shrimp scampi and grits.
Pasos
Shrimp Scampi
● Drain capers and pat dry with a paper towel, ensuring most of the moisture is removed.
● In a medium saucepan add 2 tablespoons of olive oil, on medium-high heat, add capers to the pan and saute until capers begin to split and are crispy 2-3mins.
● In a large skillet, melt 2 tbsp of butter in 2 tbsp of olive oil over medium-high heat.
● Saute the shallots, garlic, cherry tomatoes, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.
● Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink about 2 to 3 minutes.
● Remove the shrimp from the pan; set aside and keep warm.
Polenta Grits
● In a saucepan bring water to a rolling boil, slowly whisk in polenta grits, add more or less to achieve a slightly creamy consistency.
● Reduce heat to low and simmer for 5mins.
● Once grits have reached a thick creamy consistency add heavy cream, butter, salt, and pepper to taste.
● Slowly add in cheese, stir together and keep warm on the stove.
● Add wine and lemon juice and bring to a boil.
● Add 2 tablespoons butter and 2 tablespoons oil.
● When the butter has melted, return the shrimp to the pan along with the parsley.
● Stir well and season with additional salt & pepper, crushed red pepper flakes to taste.
● Serve immediately over grits and garnish with fried capers.
Biscuts
● In a large bowl, combine flour, sugar, baking powder, garlic powder, salt, and pepper
● In a large bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.
● Using a 1/4-cup measuring cup or ice cream scoop, scoop the batter evenly onto the prepared baking sheet. Place into the oven and bake for 10-12 minutes, or until golden brown.
● For the topping, whisk together butter, parsley, and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.
