Make With Just a Little Prep Time......
You will have a fabulous hors d' oeuvre for a party of two for a romantic night at home or with a gathering of friends and family! In this recipe, we are taking the building block of the south, Grits, and teaming it up with Parmesan cheese and panko to create a delicious bite, but elevating it by adding a spicy mayonnaise, shrimp, pickled tomato and an asparagus tip! The secret is have everything ready to go and lined up on your kitchen counter creating an assembly line and.... go!
Shrimp and Grits Fritter
Shrimp and Grits Fritter
Ingredients
Makes 24
1 cup cooked stone ground grits
1/4 - 1/2 pound cooked, chopped shrimp
11/2 teaspoons lemon zest
1/2 cup shredded or grated Parmesan cheese
1 egg (combined with water for a wash)
11/2 cups panko bread crumbs
Old Bay for dusting after cooking
24 baby shrimp lightly steamed
Directions
Combine grits, shrimp, lemon zest and cheese in a medium bowl.
Form mixture in 24 balls (using a 1/2 oz scoop makes it a bit easier if you have one). Place each ball on a baking sheet covered with parchment paper.
Roll the balls in egg wash and then coat them in panko. coating thoroughly.
Place back on the baking sheet/parchment. Bake at 400 degrees for 5 minutes switch the oven to broil and broil until slightly browned.
Dust lightly with Old Bay seasoning.
Keep warm for assembly, then serve.
Spicy Mayonnaise
Ingredients
1/2 cup mayonnaise, preferably Japanese or a quality mayonnaise.
2 tablespoon Sriracha hot sauce, plus more to taste
1 teaspoon freshly squeezed lime juice (optional)
Directions
In a small bowl, mix together mayonnaise, Sriracha, and lime juice. Taste and add more Sriracha to desired spiciness. Serve immediately or transfer to an airtight container and store in refrigerator for up to a month.
Pickled Tomatoes**
Ingredients
(makes 1 quart)
Takes. 90 minutes, aging time 1-2 weeks.
**You can skip the process of making your own pickled tomatoes and purchase them ready to go in most grocery or specialty food stores.
1 cup distilled white vinegar
1 1/4 cup distilled water
2 tablespoons Morton's kosher salt*
1 pound firm green tomatoes
1/2 serrano chile, stem removed
6 medium garlic cloves, peeled and sliced in half
4 tablespoons dill seeds
1/2 tablespoon whole black peppercorns
Tomato Chutney or red pepper jelly
Tomatoes. They can be any breed, they must be all green, no orange allowed, and they must be cut in half or quarters. They must be close to full size.
Water. You can usually find distilled water in the grocery or drug store. Distilled water is best because it it purer and impurities can impart odd flavors, but, unless you have strong tasting tap water, it usually works fine.
Salt*. If you use table salt you must to cut the quantity in half!
Chile pepper. The idea here is you want just a little heat in the background so 1/2 a serrano works perfectly. I often use 4 to 6 small hot chiles per quart, each no bigger than a marble. If you can't find fresh peppers, you can use 1/2 teaspoon of red pepper flakes.
Vinegar. You must use distilled vinegar. Any other vinegar imparts too many odd flavors.
Directions
Make sure you have a really clean bottle and lid. The lids must have good rubber seals. The best thing to do is buy canning jars and lids from Ball. They are in a lot of hardware and grocery stores. Sterilize them by submersing them in a boiling water bath.
Add the garlic, dill seeds, and peppercorns to the jar.
Thoroughly wash the tomatoes and slice them in halves or quarters. Cut out all bad spots and the stem ends. Gently push them into the jar leaving about 1/2" - 3/4" of space at the top.
Make the brine by combining the vinegar, water, and salt in a non-reactive sauce pan or pot. Bring to a boil, and stir until all the salt is dissolved.
Pour the hot brine over the tomatoes to within 1/4" of the top. Wipe the jar top, put the lids on and tighten. Age for at least 1 week in the refrigerator.
Beware. The brine will taste very salty at first, but don't panic. The juices from the tomatoes will dilute the concentration of salt in a week or 2.
Cut the tomatoes needed into very small cubes that will fit on top of your fritter and toss lightly in the tomato chutney or red pepper jelly. (Just enough to help the tomato to sit on the shrimp (glue), but not so much as to mask the flavor of the pickled tomato.
Asparagus Tips Lightly saute, steam or grill 24 asparagus spears then remove the tips for the fritter. Use the remaining spears for a vegetable at dinner one night, omlet, frittata or soup.
Assembly
It's all about stacking. Take a fritter, place a dab of spicy mayonnaise on top, a baby shrimp, a pickled tomato cube and then the asparagus tip!
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