Main Course Cooking School
"We find comfort in food in the south and for the ultimate Southern specialty, you can't go wrong with Shrimp & Grits. I've kicked it up a notch with chorizo cream and tomato-tarragon jam-a favorite menu item in our cooking school and I hope your family will love it as much as we do."
Executive Chef Lawrence Fogarty, Main Course Cooking School
Ingredients
Grits
- 3/4 Cup HALF & HALF
- 1/4 Stick butter
- 1/4 Cup Grits
- Pinch salt
- Pinch pepper
- 1 Tbsp. mascarpone cheese
Chorizo
- 1/2 Tbsp. olive oil
- 1 Oz. Chorizo, Roughly Chopped
- 1 Tsp. minced garlic
- 1 shallot minced
- 1/4 tsp. toasted cumin
- Pinch cayenne pepper
- Pinch smoked paprika
- 1/4 Cup clam juice
- 1/4 Cup heavy cream
- 1/4 Tbsp. butter
Tomato Jam
- 3 cups Tomatoes
- 1 cup brown sugar
- 1/4 cup sherry vinegar
- 1/4 cup soy sauce
- 1 bunch tarragon, minced
Instructions
Grits
- Bring the half & half and butter to a boil in a medium saucepan over high heat. Whisk in the grits vigorously. Lower the heat and continue to cook, about 10 minutes.
- Season with salt and pepper, cook until softened. If grits become too thick, thin with additional cream. Stir in mascarpone.
Chorizo Cream Sauce
- In a hot saute pan, add the olive oil and sweat the chorizo until the fat starts to render, about 1 1/2 minutes. Then add the garlic and shallots. Cook until fragrant.
- Add the cumin, cayenne pepper, and smoked paprika. Deglaze with clam juice and add heavy cream. Allow to reduce by almost half, adding shrimp, and cooking for three minutes.
Tomato Jam
- Place tomato in a saucepan over high heat with the sugar, sherry vinegar, soy sauce, 1/2 cup water, and bring to a boil. Cook rapidly, stirring often, until the liquid has mostly evaporated (about 80%) and the tomatoes have a jam-like consistency, about 25 to 30 minutes.
- Remove from heat and stir in tarragon. Refrigerate and use as needed.
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