Note: The grits used by The Lobster Trap are an heirloom corn from Peaceful Valley Farms.
For the grits:
3 cups of heavy cream
1 cup of water
1 cup of grits
1/4 of whole butter, unsalted
Salt and pepper to taste
For the shrimp:
1/2 pound of 31-35 size shrimp sustainably caught from a specialty market. Shell on or peeled and divined depending on preference.
1/4 pound of of cherry tomatoes, cut in half.
3/4 cup of white wine
1/2 cup of smoked bacon cut into small dices
1 teaspoon of chopped garlic
1 teaspoon of chopped shallot
Salt and pepper to taste
Method:
For the grits, combine cream, water and butter in pot and bring to boil. Once at a boil add grits and reduce heat to low and whisk frequently for 20 minutes until grits are tender and thick. Keep grits warm.
Season the shrimp with salt and pepper and set aside in fridge.
In sauté pan add oil, enough to coat the bottom and heat at medium heat for approximately 45 seconds.
Add bacon and render out fat for about 30 seconds then add shrimp and cook turning over after about 10 seconds on each side.
Add the garlic, shallots and tomatoes and cook for approximately 45 seconds.
Take the pan off the heat and pour the white wine, once wine is poured replace pan back on stove.
Reduce the wine in pan by half
Once wine is reduced, turn heat down to low and add the butter.
Whisk butter until completely incorporated and dissolved.
Spoon grits into bowl and pour shrimp over and serve. Garnish with chives or green onion.