On the Menu Recipe: Burlap’s Asian Cowboy Shrimp and Grits
Bacon dashi:
• 5 cups water
• 1 piece Kombu (seaweed)
• ½ pound bacon
Grits:
• 4 cups bacon dashi
• 1 cup grits
Shrimp:
• 1 tablespoon ginger, chopped
• 1 tablespoon garlic, chopped
• 1 tablespoon vegetable oil
• 2 tablespoons butter
• 1 tablespoon Japanese Seven Spice
• ¼ cup bacon lardons, cubed small
• 1/3 cup green onions, sliced
• 4 eggs, soft poached
For the dashi, add the Kombu, water and bacon and bring to a boil; when it has boiled, turn off heat and let steep for 10 minutes. Strain and bring back to a boil; whisk in the grits and cook until tender. (If they are instant, it should not take too long.)
In a large sauté pan over high heat, add the oil, shrimp and butter; cook until the shrimp is almost done and finish with garlic, ginger, bacon and Seven Spice. Top with green onions and soft poached egg. NOW IT’S SAKE TIME!!!
Related posts:
- Hexagone’s Moscovy Duck Breast and Leg Confit with Orange Sauce
- Arterra’s Handmade Fettucini (with dried cranberries, applewood bacon, butternut squash and goat cheese alfredo sauce)
- On the Menu recipe: Brockton Villa’s Truffle Red Bliss Potato Salad
- On the Menu Recipe: Tapenade’s Wild Mushroom Ravioli
- On the Menu: Manhattan’s Cannelloni
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