Chef Cory Bahr from Restaurant Cotton in Monroe, LA joined WUSA9′s Mike Hydeck, as JC is away in New Orleans, to prepare the most delicious dish for the Super Bowl: North Delta Shrimp & Grits
Why Shrimp & Grits? Chef Bahr believes its the perfect signature dish of Southern cuisine and great for the Super Bowl because it can feed a crowd and bring the Southern theme all the way through a Super Bowl party.
Restaurant Cotton is housed in and old cotton warehouse, that once served as the country’s western-most point for bourbon distribution, and boasts a menu complete with the best local ingredients available. Rabbit and vegetables come from purveyors within 10 miles of the restaurants, and the freshest products from the gulf highlight all seafood dishes.
See Chef Cory Bahr’s North Delta Shrimp & Grits Recipe Below!
North Delta Shrimp & Grits
Cory Bahr, Cotton – Monroe, LA
Yields: 4 servings
2 each Jalapenos
2 quarts Milk
.5 quarts Water
.5 quarts Heavy cream
.5 pounds Corn grits
2 teaspoons Salt
2 teaspoons Red pepper flake
4 ounces Parmesan cheese
4 ounces Cream cheese
.25 pounds Unsalted butter
Preheat oven to 350 degrees Fahrenheit. Roast jalapenos in oven until skins blacken. Remove and let cool.
In a pot, add milk, water, cream, grits, salt and red pepper flake and slowly bring to a boil, stirring all the time. Turn heat down to a low simmer. Peel skin from cooled peppers, then deseed and dice small. Add peppers to grits, then add both cheeses.
Cook grits on low heat for 25 minutes. Once cooked, add butter and mix well. Reserve, keeping grits warm.
3 tablespoons Olive oil
28 each Jumbo shrimp tail pieces, peeled
1 each Yellow onion, diced
4 each Celery sticks, diced
1 each Green bell pepper, diced
4 each Andouille sausage links, sliced
2 teaspoons Thyme leaves
1 cup White wine
4 teaspoons Crystal Hot Sauce
2 each Lemons, juiced
2 teaspoons Lemon zest
4 teaspoons Creole seasoning
2 teaspoons Kosher salt
2 teaspoons Shallot, minced
6 teaspoons Scallions, sliced
2 teaspoons Garlic, chopped
12 each Crimini Mushrooms, sliced
16 each Cherry tomatoes, halved
2 teaspoons Chives, sliced
2 teaspoons Parsley, chopped
2 teaspoons Tarragon, chopped
210 grams Unsalted butter, diced
Bring a cast iron skillet to a hot temperature on the stove and add oil. Add shrimp to the skillet and brown. Next, add onion, celery, bell pepper and sausage. Cook vegetables until translucent, then add thyme. Deglaze the skillet with wine, hot sauce and lemon juice. Add lemon zest, creole seasoning, salt shallots, scallions, garlic, mushrooms, and tomatoes and cook on medium heat for two minutes, stirring occasionally. Add butter and turn heat to low until sauce thickens. Finish with chives, parsley and tarragon.
Serve over warm grits and top with any remaining herbs for garnish.