Shrimp and Grits

Ingredients Weight Measure
Shrimp, 21/25 7 lbs.
Butter 2 Tbsp.
Garlic, minced 2 Tbsp.
Water 10 cups
Salt 2 tsp.
Quick-cooking grits 2 cups
Andouille sausage 10 oz.
Monterey Jack cheese, grated 1 lb.
Red bell pepper, 1/8" dice 2 ea.
TABASCO® brand Original Red Sauce 4 Tbsp.
Vegetable oil spray As needed
4-1/2"x1/4" tart pans 16 ea.

Shiitake-Sake Pancakes

Ingredients Weight Measure
Butter 1 Tbsp.
Shiitake mushrooms, roughly chopped 1 lb.
All-purpose flour 4 cups
Double acting baking powder 1-1/3 Tbsp.
Garlic, minced 2 Tbsp.
Shallots, minced 4 cups
Buttermilk 1/4 cup
Ozeki Sake 3/4 cup
Salt 8 tsp.
Canola oil 1/4 cup
Thyme, fresh 4 tsp.
Sugar 4 tsp.
Oil, for frying 1 cup

Jicama Salad

Ingredients Weight Measure
Carrots 1/2 lb.
Jicama 2 lbs
Red onion, finely chopped 1 ea.
Salt 1 Tbsp.
Extra virgin olive oil 1/2 cup
Lime, juice 8 tsp.
Sugar 1 tsp.
Black pepper, ground 1/2 tsp.
Cilantro, fresh, finely chopped 1/2 cup
Stawberries, sliced to form fans, for garnish 32 ea.

Arugula Pesto

Ingredients Weight Measure
Extra virgin olive oil 1 cup
Salt 1/2 tsp.
Garlic cloves 4 ea.
Almonds, toasted 1/2 cup
Lemon, zest 3 Tbsp.
Red onion, chopped 1/4 cup
Parmesan cheese, grated 1/2 cup
Basil, fresh, stems removed 1-1/2 cups
Arugula, stems removed 2 cups


  1. To make the Shrimp and Grits, peel and devein all the shrimp, leaving the tails on 80 of them. Cut the other shrimp into thirds crosswise.
  2. Melt the butter in a pan. Add the garlic and when it begins to brown, add the water. When the water boils, add the grits.
  3. Quarter the andouille sausage lengthwise and then cut into 1/4" slices.
  4. When the grits are thick, add the Monterey Jack cheese, red bell peppers, andouille sausage, chopped shrimp and TABASCO® Sauce.
  5. Heavily spray the tart pans with the vegetable oil spray. Divide the grits mixture into the 16 tart pans. Push 5 shrimp each into the grits mixture, leaving the tails exposed.
  6. When ready to serve, bake at 350°F until the shrimp are done, about 20 minutes.
  7. To prepare the Shiitake-Sake Pancakes, heat the butter and when hot add the shiitake mushrooms. Cook 4 minutes, remove from heat and let cool.
  8. Stir together the flour, baking powder, garlic, shallots, buttermilk, sake, salt, 1/4 cup oil, thyme and sugar. Add the shiitake mix and let rest 30 minutes.
  9. To fry, heat 1/8" oil until hot but not smoking. Drop batter by the tablespoon to form 1/2" pancakes. When brown around the edges, flip and cook until done, about 1 minute.
  10. To make the Jicama Salad, peel the carrots and jicama. Julienne the carrot and jicama into 1/8" squares no longer than 1-1/2" long. Mix them with the remaining jicama ingredients and chill.
  11. To make the Arugula Pesto, place 1/2 cup olive oil in a food processor. Add remaining pesto ingredients and puree until smooth. Add more oil to get the consistency you want.
  12. For each serving, slide grits out of pan (cut away if necessary) and place in the center of a plate. Place jicama salad in an arc around the grits, covering 1/4 of the plate. Directly across from the salad, spoon the pesto in a similiar arc. Place 2 pancakes on each side of the pesto. Place a strawberry fan on each edge of the jicama salad.

Yield: 16 servings