"Not Your Typical Popcorn Shrimp", 9/17/13 - KATV - Breaking News, Weather and Razorback Sports

"Not Your Typical Popcorn Shrimp", 9/17/13

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Stephen Burrow, Clinton Presidential Center Executive Chef

&

Shane Henderson, Ben E. Keith Executive Chef

 

For the Shrimp:

.     1/2 lb.  Shrimp (size 26/30) (peeled and deveined)

.     1/2 Tablespoons Old Bay Seasoning

.     Juice of 2 Lemons

.     2 Tablespoon of Roasted Garlic Oil

.     1/2 Tablespoon of Crushed Red Pepper Flakes

.     1 pinch of ground celery seed

.     1 tablespoon fresh chopped tarragon

.     2 tablespoons fresh chopped parsley

.     1/2 of a small white onion, cut into thin strips

.     Salt to taste

 

1.    In a large sauté pan, heat the roasted garlic oil, celery seed, crushed red pepper, and onion.  Cook over medium heat, just until the onion starts to turn translucent in color.

2.    Add the shrimp, spreading them out evenly over the entire surface of the pan.  Do not allow the shrimp to rest on each other, keep them separated in the sauté pan.  This will ensure that they cook evenly.  Cook for approximately 2 minutes.  Then Flip the shrimp over to allow them to cook on their other side.

3.    Once you have turned the shrimp over, squeeze the lemon juice over them and continue to cook an additional 90 seconds.  You will know they are done when their meat has turned white through both sides and their tails have turned an orange-red color.

4.    Remove the shrimp from the sauté pan with a set of tongs, Continuing to cook the remaining ingredients in the pan for a couple of minutes or until the liquid has simmered down to about half of it's original volume.

5.    Once the shrimp have been removed, while you are reducing the liquid, add in the parsley and tarragon.   

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Popcorn Grits:

.     1 bag of popcorn, popped in microwave

.     3/4 cup of white wine

.     1/2 teaspoon, smoked paprika

.     1 teaspoon of sugar

.     3 tablespoons of butter

.     1 1/2 cup of cooked grits

.     2 cups heavy cream

.     Salt to Taste

 

1.    In a large pot (a soup or pasta pot), melt the 3 tablespoons of butter with the smoked paprika over low heat.

2.    Once the butter was completely melted pour in the bag of popcorn, but make sure to only add the popped kernels and discard the hard uncooked kernels (these will not blend up well.

3.    Toss the popcorn around in the pot, coating it thoroughly with the butter.  I have found that different brands of popcorn will hold different amounts of butter, so it is a good idea to have an extra tablespoon reserved just incase you need to add it.  

4.    Once the popcorn and butter have been incorporated, add the white wine and turn the heat to medium-high

5.    The steam from the wine should start reducing the popcorn down in size greatly.   Cook the wine for approximately 2 minutes or until there is no trace of extra liquid, just a "popcorn paste"

6.    At this point, turn the heat on your stove back down to low and add the heavy cream.  Once the cream is hot and there is steam coming off of the top, add the cooked grits.

7.    Cook over medium heat, stirring constantly, until the cream and grits have been incorporated and the consistency comes back to that of freshly cooked grits.

8.    At this point, taste the grits and check to make sure they do not need to be seasoned with salt

9.    Place a small pile of grits on a plate.   Using a set of tongs, place 5-6 shrimp on top of the plated pile of grits.   Using the same tongs, grab a scoop of the sautéed onions left from cooking the shrimp.  Put these onions over the shrimp.  Garnish the shrimp and grits with chopped parsley, scallions, or paprika oil.

10.   Enjoy!

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