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Shrimp and Grits, Curry Dusted Scallops From The Worx

9:28 AM, Jan 4, 2014   |    comments
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Shrimp and Grits

Shrimp & Sauce Ingredients:

¼ Pound Applewood Bacon, diced

2 Tbl. Canola Oil

1 Red Onion, diced

2 Poblano Peppers, diced

1 Pound Gulf Shrimp, peeled and deveined

¼ Cup Cajun Spice Blend

2 Cloves Garlic, minced

1 Tomato, diced

1 Cup White Wine, recommended Chardonnay

2 Cups Heavy Whipping Cream 40%

Tabasco, to taste

Salt, to taste

Black Pepper, to taste




In a medium sized pot heat oil over medium heat

Add bacon and cook until brown and crispy

Add onion and peppers and sauté until translucent

Add shrimp and cajun spice, stir to incorporate

Add garlic and tomatoes, cook for two minutes

Turn up heat to high, pull pan off heat and add white wine

Reduce by half

Add heavy cream, Tabasco, salt and pepper

Reduce until thickened

Serve over Creamy Cheddar Grits, (recipe follows)



Creamy Cheddar Grits Ingredients:

½ Gallon Whole Milk

2 Cups, White Grits

1 Pound Sharp Cheddar, shredded

¼ Pound Parmesan Cheese, grated

Chicken Base, to taste (Optional)

Salt, to taste

Black Pepper, to taste




In a medium stockpot bring milk to a boil over medium heat

Add chicken base, salt and black pepper, stir to combine

Add grits and bring back to a boil, stirring constantly

Lower heat to a simmer

Simmer for 25-35 minutes, until fully cooked, stirring constantly

Turn off heat and add cheddar and parmesan cheeses

Whisk until combined, serve immediately









Curry Dusted Scallops with Green Tomato Pineapple Salsa

Curry Dusted Scallops Ingredients:

1 Pound U-12 Diver Scallops, cleaned
2 Tbl. Curry Powder
2 Tbl. Rice Bran Oil
Salt, to taste
Black Pepper, to taste

In a heavy-bottom skillet, heat oil over high heat
Season scallops with salt, pepper and curry powder
When oil begins to smoke add scallops and cook, untouched until seared
Flip scallops and sear on opposite side until browned as well
Remove from pan and serve immediately

Green Tomato Pineapple Salsa Ingredients:
1 Green Tomato, diced
1 Cup Pineapple, diced
2 Tbl. Sambal Oelek Chili Paste
2 Tbl. Brown Sugar
¼ Cup Lime Juice
1 Shallot, minced
1 Clove Garlic, peeled and minced
Salt, to taste
Black Pepper, to taste

Combine all ingredients in bowl and stir to combine
Best made 24 hours in advance

Recipe submitted by:
The Worx Bistro
108 Barnhardt Street
Greensboro, NC 27403


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