Tuesday, October 12, 2010

Chef Brian Malarkey's Screaming Shrimp N Dirty Grits

Over this past weekend, we were invited to attend The Gourmet Experience at the Del Mar Fairgrounds.  After wandering down the aisles of exhibitors and sampling a few gourmet goodies, we gravitated to the stage for Top Chef finalist Brian Malarkey's animated and entertaining cooking demonstration of his Screaming Shrimp N Dirty Grits.  Chef Brian recently opened Searsucker in San Diego's Gaslamp Quarter, but we have not yet stopped by to sample the New American Classic Cuisine.  

Unfortunately, we were trampled by the crowds on the way to the table where the samples were being served, and only managed to come home with a few photos.  A few days later, The Gourmet Experience posted the recipe and I couldn't wait to come home and make it myself!

Screaming Shrimp N Dirty Grits
Slightly adapted from Chef Brian Malarkey, Searsucker, San Diego (original recipe, here)
Serves 4 as a "Small Plate"

Dirty Grits:

1 cup Instant Grits
3 cups water
½ cup buttermilk
½ stick butter
½ cup grated cheddar cheese
6 slices bacon, diced
Salt and freshly ground pepper, to taste

In a large saute pan, cook the diced bacon until slightly crispy. Transfer bacon with its grease into small bowl.

In a medium saucepan, bring water to a boil, and add grits. Reduce heat to medium-high and whisk until the grits thicken, about 5 minutes. Add the bacon with its grease, and the remaining ingredients, and continue to whisk, intermittently, while you prepare the Screaming Shrimp, and until the grits are glorious and DIRTY GOOD!"

Screaming Shrimp:

1 pound shrimp (16/20) count) peeled, cleaned and butterflied
½ stick butter
2 tablespoons canola oil
1 tablespoon Cajun seasoning
¼ cup chopped garlic
4-6 Roma tomatoes, seeded and coarsely chopped
¼ cup fresh basil chiffonade
¼ cup lemon juice
Salt and freshly ground pepper, to taste

In the same pan used to cook the bacon, and over high heat, add oil and butter. Add the shrimp and cook for about 2 minutes, until the shrimp start to turn pink and curl slightly. Add the Cajun seasoning and garlic and continue cooking for about 30 seconds. Add the tomatoes and basil, and the lemon juice, and saute for another 30 seconds. Turn off the heat. Spoon the grits into serving bowls and apportion the the Screaming Shrimp over the top of the grits. "Sit back and watch your friends lick their chops…"

We will be definitely be making our way downtown to Searsucker soon!



Carolyn said...

Looks Screamingly scrumptious and deliciously Dirty Good! I’m licking my chops and drooling over this, too.

Carmen said...

That's the way to do it! Crank up the spice on the shrimp and apologize to your mouth with the creamy grits ... and then maybe something gooey and sweet like your bread pudding! Mmmm!