Fresh Tomato Shrimp & Grits
From simple fisherman’s breakfast to hardy meal bursting with flavor - Chef Jason’s rendition of the traditional southern dish is packed with good ingredients over creamy grits and the Fresh Tomato Jam adds a touch of sweetness that makes this Shrimp & Grits the best we’ve ever had!
FOR THE SAUTE: 2 cups shrimp, peeled & deveined
¾ cup black eyed peas, drained
¼ cup bacon, chopped
2 tablespoons leeks, julienne
2 tablespoons green bell pepper, diced
2 tablespoons celery, diced
1 scallion, chopped
½ teaspoon garlic, minced
3 shiitake cap, julienne
½ cup vegetable stock
salt and black pepper, to taste
¼ cup Blake Hill’s Fresh Tomato Jam
FOR THE GRITS: 1 cup quick grits
4 ½ cup water
1 tablespoon butter, unsalted
In a large sauté pan on medium heat render the bacon, then turn heat to high and add leeks, bell pepper, celery, scallion, garlic, and mushroom. Season with salt and pepper. Cook for 2 minutes until vegetables are tender and translucent.
Add shrimp and black eye peas. Cook for 2 more minutes and turn down to medium heat.
Add vegetable stock and jam. Simmer on medium heat for 5 minutes or until shrimp has cooked and sauce is to desired consistency.
While saute is simmering, make quick grits. Add water, 1/4 tsp salt and butter to medium sized saucepan and bring to a boil.
Whisk in the quick grits until the mixture comes back to a boil. Reduce heat to a simmer and simmer the mixture for 5 minutes then remove from heat.
Garnish with Fresh Tomato Jam and scallion curls and Enjoy!