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INGREDIENTS
6 ea 16/20 shrimp
1 oz olive oil blend
1 ea grit cake portion
1/2 Tbsp Cajun seasoning
2 oz white wine
4 oz oyster BBQ butter
2 oz pepper mix
1 oz. tasso, ham, 1/4" x 1/4" diced
1/2 tsp salt and pepper mix
1 tsp parsley, chopped
1/4 tsp Cajun seasoning
1 ea lemon wedge
1 ea thyme sprig
PROCEDURE
- Place the grit cakes in the oven to heat throughout.
- Heat a saute pan over high heat and add the oil.
- Add the shrimp, peppers, onions, and ham. Season with 1/2 Tbsp. of Cajun seasoning and the salt and pepper mix. Saute briefly. Add the white wine and reduce until dry. Add the BBQ oyster butter and bring to a boil. Reduce the heat to a simmer and cook until the shrimp are cooked throughout.
- Bank the grit cake pieces off of each other in the center of a square plate. Pour the saute mixture over the top of the grits, arranging the shrimp so they are on top.
- Garnish with the chopped parsley, thyme sprig and the lemon wedge.
