Country Shrimp Scallops With Creamy Grits Asparagus And Roasted Corn Ragout Food

SHRIMP WITH CREAMED CORN AND FETA

Steps:

• In a large bowl, toss shrimp with salt and garlic and let rest in the refrigerator until needed (up to 2 hours).
• In a medium saucepan, melt 1 tablespoon butter with the cream over medium heat. Add corn, cover, reduce heat to medium-low, and cook, stirring once or twice, until the corn is very soft, 10 to 15 minutes. If all the moisture evaporates before the corn is soft, add a few teaspoons water to the pan.
• Using an immersion blender or regular blender, blend corn mixture until you get a chunky purée. Mix in feta, black pepper and salt to taste. Cover and keep warm until needed.
• In a large skillet, heat oil over medium-high heat. Add onion and pepper and sauté until pale golden and soft, 7 minutes. Add tomatoes, a large pinch of salt, and a tablespoon or two of water if the pan looks dry, and sauté until the tomatoes break down and turn saucelike, about 8 minutes.
• Add shrimp, lemon juice and Worcestershire and hot sauces. Sauté until the shrimp are pink and cooked through, 2 to 4 minutes. Stir remaining butter into pan and add more salt, if needed.
• Serve corn topped with shrimp and plenty of crumbled feta. Garnish with cilantro and basil.

HOW TO MAKE PERFECT POLENTA

Steps:

• Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
• Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
• Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.

COUNTRY SHRIMP & SCALLOPS WITH CREAMY GRITS, ASPARAGUS AND ROASTED CORN RAGOUT

Steps:

• CREAMY GRITS: Melt the cream & butter together in a saucepan and bring to boil. Sprinkle the grits into the boiling cream and butter while stirring with a whisk. Continue to stir for 1 minute until it thickens, then turn the heat to low and simmer for 25-30 minutes, stirring regularly. Add Chicken Boullion to grits and stri until dissolved, remove from heat. Let grits cool down so they are firmer before serving. ASPARAGUS & ROASTED CORN RAGOUT: place 4 tbsp butter in a large saute pan over medium heat. Add the corn & mushrooms and saute for 45 seconds to 1 minute. Add the shallots and garlic, saute for 30 seconds, add white wine. Bring it to a simmer and reduce by half for around 2 minutes. Remove from heat and add lemon juice. halved tomatoes, basil, thyme and remaining butter, scallions & asparagus, allowing the heat of the sauce to cook the vegetables. Season with salt & pepper to taste. SHRIMP & SCALLOPS: Divide the vegetable oil between two sauce pans that have been heated over full heat for a minute. Season the shrimp and scallops with salt & pepper and add to the pans when the oil begins to smoke. Saute the scallops for 3 minutes, around 15 minutes on both sides. When they are done the flesh will be opaque. Sautee the shrimp for a minute on both sides or until they are pink and firm. ASSEMBLE: Place a scoop of the grits on the center of each plate and arrange three scallops in a triangle around the grits with three shrimp on top. Add a couple of spoonfulls of the ragout over the grits and serve.

CREAMY GRITS

Steps:

• Bring the milk and water to a boil in a heavy-bottomed saucepan over medium heat. Stir in the salt. Slowly add the grits, stirring constantly. When the grits begin to thicken, turn the heat down to low and simmer for 30 to 40 minutes, stirring occasionally to prevent the grits from scorching. Add the butter and cream, stirring to incorporate thoroughly, and simmer for 5 minutes. Stir in the pepper. Serve the grits immediately or keep them warm, covered, in a double boiler over simmering water.
• Note: If the grits are too thick, stir in more cream or milk. Remember that grits solidify as they cool; they will get thicker once on the plates.