Recipe: Perfect Shrimp + Grits w/ Pork Belly

Shrimp + Grits w/ Pork Belly. Ralph made us a great dish. Pork Belly with an asian twist. It really is a fantastic recipe.

For a cook who does not want to make their own clarified butter, use grapeseed oil because it too has a. #Crispy Pork Binagoongan (Shrimp Paste) #Pork Binagoongan (Shrimp Paste) #Simple Recipe #Easy Recipe #Filipino Cuisine. Bacon is cured in-house and shrimp stock is prepared from local shrimp. Whole dried corn grown in South Carolina is delivered and ground in the restaurant's very own stone gristmill, which separates the ground corn into grits Remove the pork belly from the refrigerator and remove the plastic wrap. You can have Shrimp + Grits w/ Pork Belly using 19 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Shrimp + Grits w/ Pork Belly

1. Prepare 2 lbs of wild 60-70 shrimp (medium sized).
2. You need 4 of jalepenos, de-seeded and roughly chopped.
3. Prepare 4 oz of high quality bacon or pork belly, chopped.
4. You need 1/2 of Vidalia onion, chopped.
5. Prepare 1 of lemon, juice.
6. You need 1/4 cup of cornstarch.
7. Prepare 2 cloves of garlic, minced.
8. You need 1/4 cup of Valentina hot sauce or to taste.
9. Prepare 4 tbsp of butter (unsalted).
10. It's 1/4 cup of water.
11. It's 1 tsp of salt and cracked pepper.
12. Prepare 4 of scallions, sliced, reserve extra for garnish.
13. You need 1/4 cup of chopped parsley (for garnish).
14. It's of For the Grits.
15. You need 1 cup of geechie boy grits (or wtv brand).
16. You need 4 cups of water.
17. It's 2 tbsp of butter (unsalted).
18. Prepare 1/4 cup of cream cheese.
19. It's 1 tsp of salt.

Shrimp and Grits is a classic Southern dish that's quick and easy enough for a busy weeknight meal. I was shocked when I first discovered how ridiculously easy it is to make shrimp and grits, because it's such a typical restaurant dish that I think of as really flavorful and full of pizzazz. This recipe for shrimp and grits starts with a clever tip for jump-starting the grits that I learned from Southern chef Sean Brock. In an ideal world, we'd all be getting fresh coastal shrimp for our shrimp and grits — but we'll settle for frozen shrimp with the shell on.

Shrimp + Grits w/ Pork Belly instructions

1. Prep all the vegetables like peppers, onions, garlic, scallions, parsley and pork belly (this is so necessary).
2. Add 4 cups of water to a stock pot and bring to a boil. Add in the grits and salt and stir. Once it’s at a boil reduce to medium low and keep stirring. Cook for 25 min..
3. In a large saucepan on medium heat add the pork belly and cook until crisp and fat is rendered.
4. Add the onions, garlic, jalapeños. Sauté for 2 min. Add shrimp (peeled and deveined) and season with salt and pepper). Cook for 4 minutes..
5. Mix water and cornstarch in a bowl and set aside. This will thicken the shrimp and grits..
6. Add the hot sauce, lemon juice, scallions to the pot and scrape the bacon bits on the bottom of the pan. Add cornstarch mixture and let come to a boil. Reduce heat to low and let simmer for 5 min while finishing up grits. Fold in butter and turn off the heat..
7. When grits have soaked up most of the liquid (add more water if needed) add in the cream cheese and butter and stir for 2-3 minutes until combined. Turn off the heat..
8. Plate grits and top with shrimp mixture. Garnish with scallions and parsley and enjoy! 🤤.
9. DID YOU MAKE THIS RECIPE? TAG @EATING_MYSELF_ALIVE_ATL ON INSTAGRAM AND HASHTAG IT #EATINGMYSELFALIVE.

Remove the pork belly from the boiling water and give it another rinse and pat dry with paper towels. Allow the pork to cool completely or chill in fridge Mam Ruoc is Vietnamese fermented shrimp paste, a staple condiment in Southeast Asian cuisines. It can also be effectively used to disperse a crowd. Remove the pork belly from the braising liquid. Strain the liquid through a fine mesh sieve into a saucepan.