Chef's Delight Recipe Shrimp And Grits By Chef Amos Davis

Shrimp And Grits Recipe By Chef Amos Davis

Try it at home with our Chef Delight  Recipe “Shrimp And Grits” brought to you by Chef Amos Davis and sponsored by Chefs Delight Awards

Shrimp

Ingredients:

• Bacon 6 slices, ½” diced
• Shrimp 36 each, peeled and deveined (any choice of prawns could work)
• Button mushrooms 1 cup ,sliced
• Green pepper ⅓ cup, ⅜” diced
• Red pepper ⅓ cup, ⅜” diced
• Garlic 4 cloves, 2 minced, 2 thinly sliced with a mandolin
• Stock (veg or chicken) ½ cup
• Heavy cream ½ cup
• Lemon juice 1 tbl
• Butter 2 tbl
• Scallions 4 each, thinly sliced
• Kosher Salt TT
• Freshly ground
• black pepper TT
• Tabasco ½ tsp

Garnish:

• Thinly sliced garlic crisped in canola oil
• Scallions thinly sliced
• Crisped rendered bacon

Method

Render the bacon in a skillet until crisp. Remove the bacon and set aside. Season the shrimps with salt and pepper, cook in the rendered bacon fat over medium-high heat (1 min on each side) until bright pink Transfer the cooked shrimps from the skillet using a slotted spoon and set aside Lower the heat to medium; cook peppers and mushrooms until tender. Add minced garlic and cook until golden. Raise the heat high, add stock to deglaze the skillet, scrape the bottom with a rubber spatula or wooden spoon. Cook until the stock reduces by half, about 3 mins. Return shrimps to the skillet, add lemon juice and stir. Add heavy cream and tabasco, cook stirring occasionally until the sauce thickens; about 1& ½ mins. Stir in butter In a sauce pot, crisp the sliced garlic in canola oil. Start both at the same temperature, stirring occasionally until the garlic starts to turn golden. Remove with a slotted spoon and place on a kitchen paper towel to drain excess oil.

Cheese Grits

• Water/ stock 4 cups
• White or yellow ground grits 1 cup
• Grated cheddar, yellow or white ¾ cup
• Butter 3 tbl
• Kosher salt TT
• Freshly ground white pepper TT

Method

Bring 4 cups of water or stock to a boil over high heat Reduce heat to low and whisk in grits. Cook, whisking frequently until the grits are tender and creamy; about 20-30 mins. Whisk in cheddar and butter, season with salt and pepper.

 Meet Chef Amos Davis

Food is a language; its communication is very diverse. It is an expression of passion, feelings, artistry and craftsmanship. As a chef I have the understanding that it is not just about the food on the plate but the energy behind it which is transferable.

I currently work with one of the pristine private platinum country clubs in America ranked 6th and awarded the distinction as one of America’s Healthiest Clubs ‘Johns Island Club’. I have had the honor to work, train and learn from the great Chef Farnsworth named as one of America’s Ten Best Chefs by the Food and Wine Magazine spanning 54 years worth of experience in the industry. Other properties I have worked for include VillaRosa Kempinski, a 5-star hotel in Nairobi where my career commenced. At the same time, I have had the privilege to curate private dining for some renowned names and faces in Kenya; politicians and business owners. Grand Hyatt in Doha Qatar is another property which is also a leading 5-star hotel and one of the largest hotel brands globally. In the path of my career, I have had the opportunity to co-work on a magazine project with one of the top Italian celebrity and author Chef Alessandro Borghese. Have also been featured in the East Africa Chef Magazine, as the name suggests a chef magazine in East Africa. I like to keep my curations simple but delicate to the palate. I won’t term any of my dishes as a signature because of the very dynamic evolving nature of the industry, what you presume to be a signature is another chef’s basic and vice versa. Nonetheless, authenticity in refining ingredients is key. The secret is in the mastery and understanding of how different ingredients pair and complement each other and how they behave or react when exposed to different temperatures. The discipline is in respect for both people and the ingredients which bring out value; humility in appreciating other chefs’ works in spite of their rank. My inspiration is in knowing that food also delivers healing.

A Chefs Delight Awards Nominated Chef

Chefs Recipe is Sponsored by Chefs Delight Award

If you are a Chef and would like to have your recipe featured on Go Places Digital, get in touch with Mansoor Jiwani, Founder and CEO of Chefs Delight Awards. +254 724 740 527

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