Broadway Shrimp and Grits

February 2, 2018

Broadway Shrimp and Grits 1Broadway Shrimp & Grits
Erik Walker, Mar Vista Executive Chef


1 shallot
1 inch of fresh ginger
1 garlic clove
1 oz. oyster sauce
1/2 oz. black bean paste
5 head on shrimp, peeled, shells reserved
1/2 oz. Marcona almonds
1/2 tsp black & white sesame seeds
1 scallion
4 oz. of your favorite grits


Using the shells, fill up a sauce pot with 2 cups water, and boil shells to make a shrimp stock.
Once it reaches a boil, reduce to simmer, and cook very gently for 45 minutes or until reduced by 3/4. Strain out the shells and reserve the liquid.

Finely chop the shallot, ginger, and garlic. In a hot sauté pan.
Sweat all three together with a 1/2 oz. of canola oil.
After translucent and tender, add the peeled shrimp, oyster sauce, black bean paste, & almonds.
Flip the shrimp after 2 minutes, and add the reserved shrimp stock, reduce until almost thick.

Serve over your favorite grits, and garnish with scallions, and sesame seeds.


{ 0 comments… add one now }

Previous post:

Next post: