SHRIMP WITH SUGAR SNAP PEAS AND CASHEW BUTTER Recipe courtesy Tyler Florence 052109-tyler_shrimp Yield: serves 4 Time: 35 minutes 1 lb medium shrimp, peeled and deveined with tail on 1 tablespoon minced ginger 1 tablespoon minced garlic 2 tablespoons toasted sesame oil 1 teaspoon sambal paste 1 cup sugar snap peas, finely sliced 1/3 cup soy sauce 1/2 lemon, juice 2 tablespoons brown sugar 1 stick of butter 1/2 cup roasted cashews 2 cups cooked Jasmine rice Cilantro, for garnish Scallions, for garnish Begin by making the cashew butter.  Add butter and roasted cashews in a food processor and pulse until well combined.  Take a piece of parchment paper and spread cashew butter out in a log shape.  Roll up the parchment paper around the butter and twist the ends to make a log shape.  Refrigerate until ready to use. Set a large sauté pan over high heat.  Add sesame oil, ginger, garlic and chile and toast until fragrant.  Toss in shrimp and sauté until shrimp turn pink.  Remove shrimp and set aside on a plate.  Add sliced sugar snap peas to the pan, then pour in soy sauce, lemon juice and add brown sugar.  Cook until peas are just cooked but still have a bite.  Toss shrimp back in and combine. Serve over jasmine rice with a spoonful of cashew butter and garnish with fresh cilantro and cut scallions.

THE ULTIMATE SHRIMP AND GRITS

Friday, May 8th, 2009
THE ULTIMATE SHRIMP AND GRITS Recipe courtesy Tyler Florence 050809-shrimp_n_gritz   Yield: 4-6 servings Time: 45 minutes   Grits: 1 1/2 cups milk 1 1/2 cups heavy cream 1 cup stone-ground white cornmeal 1 tablespoon unsalted butter Kosher salt and freshly ground black pepper   Shrimp: 2 tablespoons extra-virgin olive oil 1 medium white onion, minced 1 garlic clove, minced 1 lb spicy andouille sausage, cut into bite-size pieces 2 tablespoons all-purpose flour 2 cups chicken stock 1 bay leaf 2 pounds large shrimp, peeled and deveined, tails on Juice of 1/2 lemon juice 4 shakes Tabasco sauce pinch cayenne pepper, adjust to personal preference Kosher salt and freshly ground black pepper 2 tablespoons finely chopped fresh flat-leaf parsley 4 green onions     To make the grits, place a 3-quart pot over medium-high heat and add the milk and cream.  Bring up to a simmer then slowly add the cornmeal as you whisk. When the grits begin to bubble, turn the heat down and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick.  Remove from heat and stir in the butter, thin it out with a little extra cream.  Season with salt and pepper.   To make the shrimp, place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; sauté for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps.  Toss in the bay leaf.  When the liquid comes to a simmer, reduce heat.  Pre-heat your grill and wipe down with oil-blotted paper towel to create a non-stick surface.  Season shrimp well with plenty of salt and pepper then grill  1-2 minutes per side until you have a good color all over.  Fold the grilled shrimp into the creamy stock.  Add the cayenne pepper, Tabasco and lemon juice.  Season with salt and pepper; stir in the parsley and green onion. Serve shrimp on top of the grits and garnish with parsley.