Saute of Canaveral Shrimp with Jalapeno White Cheddar Grits, Swiss Chard, creamed leeks and Garlic Thyme Pan Sauce
Grits
1 cup yellow grits
4 cup water
1 jalapeno diced and seeded
1 cup shredded white cheddar
½ cup unsalted butter
Salt and pepper to taste
Bring water to a boil and
slowly add grits, turn heat down to medium. Constantly stir grits to
prevent lumps. Add jalapeno, cheddar, butter and salt and pepper. Cover
and keep warm.
Dice 2 cups leeks (white part only). Season with salt and pepper and add 1 Tbs of chopped thyme and ½ cup of heavy cream.
Saute 1 bunch diced swiss chard with stems in olive oil, salt and pepper.
Saute in olive oil 1 lb of peeled and deveined florida shrimp. Season
with salt and pepper. Add ½ cup white wine, juice of 1 lemon, 2 garlic
cloves, and 1 sprig of thyme. Reduce by half, remove shrimp when fully
cooked. Add 2oz of cold unsalted butter and stir. Strain sauce and keep
warm.
To assemble dish:
Pour into four bowls the hot grtis, then place swiss chard over grits.
Place creamed leeks over swiss chard. Serve shrimp over creamed leeks
and pour sauce over shrimp on top of the dish. Garnish with chopped
parsley.
