Recipe Provided By Chef David Simms: Eatible Delights
Ingredients:
Seared Sautéed Jumbo Shrimp
1 lb of U8- Shrimp
½ cup of olive oil
1 ounce of minced fresh garlic
½ cup of white cooking wine
2 tablespoons of Montréal steak seasoning
2 sprigs of fresh parsley
1 tablespoon of dry parsley
1 teaspoon of Dijon mustard
One lemon for zesting
Put ½ cup of olive oil to the side
Put dry parsley on side
Smoked Gouda Grits
Quick Grits
Salt, pepper, butter, and Smoked Gouda cheese
Grilled Asparagus Tips
1 Bunch of Asparagus
½ cup of olive oil
Kosher salt ½ teaspoon
Montreal Steak Seasoning
Balsamic Vinaigrette
Directions:
Preparing the Seared Sautéed Jumbo Shrimp:
- Mix all ingredients together with a Wisk, and let marinade over night.
- In sauce pan put ½ cup of olive oil and turn to a medium heat, when pan is very hot add shrimp to pan, letting cook approximately 2 minutes on each side.
- After shrimp begins to turn pink, take out shrimp and sit on side.
- Reduce heat in pan, and add remaining marinade to pan, and stir with Wisk, until drippings in pan are mixed in with marinade.
- Add shrimp back into pan on low flame for about another 10 minutes, and sprinkle with dry parsley when done
Preparing the Smoked Gouda Grits
- Shred ½ cup of smoked gouda cheese.
- Boil water, and add in ½ stick of butter, 1 tea spoon of salt, and pepper,
- Let grits cook on medium flame for 15 minutes while stirring. Add in one cup of smoked gouda cheese shredded
Preparing the Grilled Asparagus Tips
- Whisk olive oil, salt and balsamic vinaigrette together. Dip asparagus in mixture, and sprinkle Montréal steak seasoning on top. Lay flat on sheet pan.
- Grill in oven on 425 for 10 minutes
