On the Menu Recipe: Burlap’s Asian Cowboy Shrimp and Grits

Bacon dashi:

• 5 cups water

• 1 piece Kombu (seaweed)

• ½ pound bacon


• 4 cups bacon dashi

• 1 cup grits


• 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!!!