Recipe courtesy of Eric Adjepong
Shrimp and Roasted Banana Grits
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 857
- Total Fat
- 44
- Saturated Fat
- 21
- Carbohydrates
- 96
- Dietary Fiber
- 6
- Sugar
- 32
- Protein
- 23
- Cholesterol
- 293
- Sodium
- 1250
- Total: 1 hr
- Active: 40 min
Ingredients
Roasted Banana Grits:
5 medium-size ripe bananas in their peels
2 tablespoons vegetable oil
5 (30 grams) cloves garlic, minced
One 2-ounce large shallot, finely diced
1/4 cup (50 grams) granulated sugar
1 teaspoon kosher salt
4 cups (960 grams) whole milk
1 cup (227 grams) heavy cream
1 cup (250 grams) unsalted chicken stock or store-bought chicken stock, plus more as needed
2 cups (325 grams) white stone-ground grits, medium or finely ground
6 tablespoons (64 grams) unsalted butter
2 tablespoons (45 grams) mascarpone or cream cheese
Shrimp:
1 tablespoon vegetable oil
12 large (16/20, about 3/4 pound) tail-on shrimp, peeled and deveined
2 tablespoons seafood seasoning, such as Old Bay
Kosher salt
Poached Eggs:
3 tablespoons white vinegar
6 large eggs
6 scallions, thinly sliced, for serving
Directions
- For the roasted banana grits: Preheat the oven to 400 degrees F. Place the bananas on a sheet tray and roast for 10 to 20 minutes, or until the skin is evenly dark. Once the bananas are roasted, let cool enough to handle, then peel and place them in a blender, adding water by the teaspoon as needed to create a purée. You should have about 1 1/2 cups. Set aside.
- In a large pot, heat the oil over medium heat until shimmering. Add the garlic and shallots and sauté until translucent, 5 to 7 minutes. Add the sugar, salt, milk, cream and chicken stock and bring to a boil over medium heat. Gradually add in the grits while whisking. Once fully incorporated, lower the heat to medium-low and cover. Cook the grits for about 20 minutes, whisking every 5 minutes and adding a bit more stock or water if the grits are starting to scorch at the bottom, until completely tender. Pull the pot off of the heat. Start by whisking in 1/2 cup of the banana purée, and the butter and mascarpone. Add more banana purée for a more pronounced flavor.
- For the shrimp: Meanwhile, in a large skillet, heat the oil over medium-high heat until shimmering. Add the shrimp, season with the seafood seasoning and a pinch of salt and continue to cook, stirring, until the shrimp are pink, about 2 minutes. Set aside and cover to keep warm.
- For the poached eggs: Add the vinegar and enough water to a large pot so the water comes about halfway up the pot and bring to a gentle boil.
- Crack 1 egg into a small bowl and set aside. When the water gets to a boil, create a whirlpool by whisking a slotted spoon clockwise in the pot. Gently pour the egg in the center of the whirlpool, continuing to whisk the spoon clockwise for a few moments or until the egg white encapsulates the yolk. Cook to your liking – 3 minutes for a runny egg, 4 minutes for a medium egg. Remove the egg from the water and place on a paper towel. Repeat with the remaining 5 eggs.
- Divide the roasted banana grits among 6 bowls. Add the shrimp and garnish with sliced scallions. Serve with the poached eggs.