Southern-Style Truffle’d Shrimp and Grits

Written by on in Seafood, Special Occassion

This dish was apart of an experience I was gifted for Valentine’s Day! If you couldn’t tell, I love to cook. I also love experiences, so this was such a thoughtful gift. This was a virtual cooking class through Swanson Vineyards in Napa Valley. They partnered with Truffle Shuffle to put on the event! Swanson shipped us 3 bottles of wine and all of the ingredients & recipe for the class.

Truffle Shuffle had a chef and a DJ for the virtual event. The Swanson Vineyard Owners and a sommelier were online too! My favorite part was that there were only seven couples in the class, so it was a very personalized experience. We tasted all of the different wines while the sommelier went through the process to make that particular wine as well as other things. Our chef walked us step by step through the process and we all shared how our dish looked at the end. I will definitely be signing up for the next class they put on with Swanson. I recommend you do too! ?

Ingredients:

  • 3 oz Stone Ground Grits
  • 1 oz Butter (for grits)
  • 1 oz Artisan Cheese
  • 1 jar Black Truffle Carpaccio
  • 1 oz Cream
  • 1 ea Chicken Broth
  • 2 oz Butter (for sauce)
  • 1 Shallot
  • 1 packet Balinese Truffle Salt
  • 1 pint Milk
  • 2 oz Mascarpone
  • 1 bunch Chives
  • 1/2 lb. Wild Gulf Shrimp
  • 1 cup of your favorite light beer

 

Preparation

  1. Place grits into a fine mesh strainer and rinse with cold water until the water runs clear.
  2. Place the rinsed grits in a 2 qt pot. Add 1 cup chicken stock, 1 cup milk, and a pinch of Truffle Salt.
  3. Place pot over medium heat and bring to a simmer, whisking from time to time.
  4. Reduce the heat to low, cover halfway with a lid, and cook for 45 minutes whisking occasionally so that the grits don’t stick.
  5. Peel and slice the shallot.
  6. Frate the Tome Cheese.
  7. Thinly slice chives and cover them with a damp paper towel.
  8. Peel the shrimp and leave tails on. Place on a plate with a paper towel and refrigerate until ready to cook.

How to Cook

  1. Remove the shrimp from the fridge and allow to temper.
  2. Heat a large saute pan over medium high, add the butter for shrimp and heat until foamy.
  3. Season the shrimp with Balinese Truffle Salt.
  4. Add the shrimp and place them on a place to rest.
  5. In the same pan the shrimp cooked in, add the sliced shallots and saute over medium heat until soft.
  6. Add one cup of your favorite beer and 1/3 cup of chicken stock. Turn the heat up to medium high.
  7. Reduce until emulsified, and finish with Balinese Truffle Salt.
  8. Add Truffle Carpaccio to the pan and keep warm until ready to finish.
  9. To finish the grits, add the butter (for the grits), mascarpone, cream, and all of the grated Toma Cheese. Adjust with Balinese Truffle Salt to taste.
  10. Place your shrimp back in the pan, toss with the sauce until hot, and place over grits. Sprinkle with chives to garnish and give up on trying to contain your excitement!