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Southern Style Shrimp & Grits Class Details

Chef Jason
Cook time: 90
Servings: 2
Difficulty: Intermediate

What you'll learn

  • Learn the secrets behind silky-smooth, creamy Southern-style grits
  • Elevate your fish cooking skills with a crash course on how to saute shrimp perfectly
  • Hone your palate with sauce and seasoning skills

Mise En Place

Whisk
Knife
Paper Towels
Cheese Grater
Measuring Cups
Strainer
Chopping Board
Saute Pan
Sauce Pot
Tongs

Shopping List

Stone ground grits, 1/2 cup

Chicken stock, 2 cups

Whole milk, 1 cup

Balinese Truffle Salt

Shallot, 1x

Semi-hard artisanal cheese, 1 ounce

Chives, 1 bunch

Shrimp, 1/2 pound

Unsalted butter, 6 tablespoons

Mascarpone cheese, 1/4 cup

Truffle Carpaccio, 1 jar

Cream, 2 tablespoons

Light beer, 1 cup

Prep

  1. Place the grits into a fine mesh strainer and rinse with cold water until the water runs clear.
  2. Place the rinsed grits in a 2 quart pot. Add 1 cup of the chicken broth, 1 cup of milk and a pinch of Balinese 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 to prevent sticking.
  5. Peel and slice the shallot.
  6. Grate the semi-hard cheese.
  7. Thinly slice the chives and cover with a damp paper towel.
  8. Peel the shrimp, leaving tails on. Place on a paper towel-lined plate and refrigerate until ready to cook.

How to cook

  1. Heat a large saute pan over medium-high heat. Add 4 tablespoons of the butter and heat until foamy.
  2. Season the shrimp with Balinese Truffle Salt.
  3. Add the shrimp to the butter and cook for 1-2 minutes on each side.
  4. Transfer the cooked shrimp to a plate to rest.
  5. In the same pan, add the sliced shallots and saute over medium heat until soft.
  6. Add one cup of beer and 1 cup of chicken stock. Turn the heat up to high.
  7. Reduce until emulsified. Season with Balinese Truffle Salt to taste.
  8. Add the Truffle Carpaccio to the pan and keep warm until you’re ready to plate.
  9. To finish the grits, stir in the remaining 2 tablespoons of butter, mascarpone, cream, and the grated cheese. Adjust the seasoning with Balinese Truffle Salt to taste.
  10. Place your shrimp back in the pan and toss with the sauce until hot. Plate over the grits, then garnish with the chives. Give up on trying to contain your excitement and dig in, Chef!

From the chef

Embark on a culinary journey to the American South with Chef Jason's Southern Style Shrimp & Grits class. In this experience, you'll uncover the secrets to crafting creamy, cheesy grits inspired by Chef Jason's authentic Georgian recipe.

Elevate your cooking skills as you master the art of cooking shrimp to perfection, ensuring a succulent and flavorful bite every time. The class also delves into the creation of a mouthwatering pan sauce that ties this Southern classic together in a symphony of flavors.

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