As promised, here is part 2 to the heavenly corn custard video recipe I just posted. This sexy seafood concoction is a slightly more refined take on the southern classic, shrimp and grits.
Grits has yet to find its way into my repertoire. I've made it maybe twice in 30 years of cooking.
I don’t even remember if I like it, but I like polenta, and every time I see someone on TV making, or eating shrimp and grits, I think to myself, "that looks great, I really should make that."
Whatever the inspiration, this subtly sweet, fairly fiery shrimp ragu poured over the light, creamy custard was a magnificent combination.
The firm spicy shrimp and the soft, sweet corn not only complimented each other, they pushed each other to places neither could have reached alone.
This would make a fantastic first course for any summer dinner, and it's certainly rich enough to be enjoyed as a entrée. You can also pour this over rice or noodles with complete confidence. Enjoy!
1/2 pound raw shrimp, peeled and deveined, shells reserved
1 cups water
1 bay leaf
1 tbsp brown sugar
1/4 cup ketchup
1/2 lemon, juiced
1/2 tsp chipotle pepper
1/2 tsp smoked paprika
1 clove garlic, minced very fine
salt to taste
cayenne to taste, optional
1 tbsp olive oil
1 tbsp minced chives
1 tbsp cold unsalted butter