Dean’s Texas Cuisine

Episode two of Dean’s Texas Cuisine is out!  Check out how Dean and Chef Nathan Tate (Boulevardier and Rapscallion) put their own spin on Texas gulf shrimp.


Serves 4

3 tablespoons olive oil
8 shrimp (16‑20 size) peeled and deveined
2 tablespoons garlic, minced
1/4 cup red onion, minced
2 tablespoons jalapeno, minced
1 teaspoon ground cumin
1/4 cup chopped tomato
2 tablespoons chopped cilantro
1/4 cup crumbled cooked bacon
1/2‑3/4 cup thickened rich chicken stock
Salt to taste
Lime juice to taste
Tabasco to taste
2 cups creamy white corn grits (recipe to follow)
Cotija Cheese, crumbled for garnish
Cilantro sprigs for garnish

Heat olive oil in heavy bottom sauté pan until hot.  Season shrimp with salt.  Saute shrimp for approximately 2 minutes.  Add garlic, onion, jalapeno, and cumin.  Saute 1‑2 minutes additionally then add, tomato, cilantro, bacon, and stock.  Simmer until shrimp are cooked then season with salt, lime juice, and Tabasco.

Spoon 1/4‑1/3 cup cooked grits in center of plate.  Place 2 shrimp on top of the grits.  Spoon the sauce over shrimp and garnish with cotija cheese and cilantro sprig.  Serve.

Jalapeno Grits

1 Tablespoon Olive Oil
4oz Onion, diced
1 teaspoon Garlic, minced
1 Tablespoon Jalapeno, minced
1 teaspoon fresh thyme, chopped
6 Cup Chicken Stock
2 Cup Brazos Valley White Grits
1 teaspoon Smoked Paprika
½ oz Tabasco

In a large saucepan (grits will expand in volume during the cooking), bring to medium high heat add oil and onions, sauté for 2 minutes or until translucent.  Add the garlic, jalapeno, and thyme.  Add 6 cups of chicken stock, bring to a boil. Sprinkle in the grits a handful at a time, stir constantly. Reduce the heat to a simmer, and cook the grits about 25 minutes, until they are thickened and soft in texture. Stir the grits occasionally as they cook.  Add the smoked paprika, Tabasco, then season with Salt and Pepper to taste.

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