On our honeymoon in Disney World, we went to the Crossroads House of Blues. The restaurant's menu was created by Chef Aaron Sanchez from one of our favorite shows - Chopped. There, Doodle ordered the shrimp and grits - and she loved them! This dish is inspired by our hot date:
Step one: Chipotle Garlic Love Sauce (From Aaron Sanchez)
· 1C Canola oil
· 12 cloves garlic, peeled
· Half can chipotles in adobe sauce
· 1/4C fresh cilantro
· 1 zest of lime and juice
· 1 tsp salt
Combine oil and garlic in a shallow, oven save dish. Bake at 300 degrees for about 45 minutes – until garlic turn brown and soft. Let cool to room temperature.
Combine all ingredients in food processor and pulse until very smooth. This makes a lot! It stores in the fridge up to two weeks. Chef Aaron's recipe calls for all of the oil. I found that it was too much oil. I think only using half the oil after roasting the garlic would be plenty.
Step 2 Cheese Grits
· 2C milk
· 2C Water
· 1.5 tsp salt
· 1C Grits
· ½ tsp black pepper
· 4T butter
· 4oz cheddar
Bring milk and water to boil. Whisk in grits. Decrease heat and simmer covered for 20-25 minutes. Whisk often to avoid clumps
Remove from heat. Add salt pepper butter. Once butter is melted, slowly whisk in cheese.
Step three Spicy Shrimp
1lb shrimp, peeled and deveined
· 1 shallot
· 1/2C Chipotle Garlic Love Sauce
1 cup grape tomatoes
· Chopped parsley
· Olive oil
· Chopped chives
Heat oil in skillet. Add shrimp.
Cook 1 side, flip, and add shallots.
Add heavy cream and garlic love sauce. Reduce by half. Add tomatoes, salt, and parsley.
Serve on top of grits and garnish with chives.
The only difference between this dish and the one served in Orlando is the grits. There, the chef allows the grits to completely cool and he forms them into blocks. He follows this by flouring, breading, and deep frying the grits. While this is delicous, I thought my doctor would consider the amount of butter and cheese in this dish already enough (It's almost as good this way)