Try it, you'll feel the same, I'm sure!
Pan-Seared Shrimp and Grits Soufflé with Corn, Chives and Peppers
1-1/2 pounds (12 to 15 count) shrimp
kosher salt and freshly ground black pepper
garlic powder, for seasoning
3 tablespoons unsalted butter, divided, plus more for ramekins
1 teaspoon minced garlic
1-3/4 cup heavy cream, divided
1/4 cup quick-cooking grits
1/4 cup cooked ham, diced
1/3 cup corn
2 tablespoons well-drained and chopped roasted red peppers
2 tablespoons chopped chives
2 large eggs, lightly beaten
1/8 teaspoon ground nutmeg
1/2 cup grated Parmesan
2 tablespoons extra-virgin olive oil
|Add to grits and cream mixture.|
|Grits souffles before heading into the oven.|
- Peel and devein the shrimp, leaving the tails attached. Rinse under cool water and pat dry with paper towels. Place the shrimp in a single layer on a baking sheet and season both sides of each shrimp with a little salt, pepper and a sprinkle of garlic powder. Refrigerate uncovered for 30 minutes.
- Preheat the oven to 325 degrees. Butter four 4-ounce ramekins and set aside. In a small saucepan over medium heat, melt 1 tablespoon of the butter. Add the garlic and cook for a few seconds. Add in 1 cup of the cream, some salt, a few grinds of pepper and bring to a boil. Add the grits, reduce the heat to low and simmer, stirring frequently, until thick, about 5 to 8 minutes. Remove from the heat to cool slightly. Stir in the ham, corn, peppers and chives. In a large bowl, combine the remaining 3/4 cup cream, the eggs, nutmeg and Parmesan. Season with a little salt and pepper. Gently fold the grits mixture into the egg mixture until combined and evenly divide among prepared ramekins. Place the ramekins in a roasting pan, place in the oven and pour enough hot water to come halfway up the sides of the ramekins. Bake until a toothpick or skewer comes out clean, about 25 to 30 minutes. Allow to cool for 5 minutes, then run a knife around the edge of the ramekin and invert onto a serving plate.
- In a large sauté pan over medium-high heat, bring the olive oil to shimmering. Add the shrimp and cook for 2 to 3 minutes. Flip the shrimp and cook until shrimp are rosy pink and firm to the touch, about 2 minutes more. Transfer the shrimp to a bowl. Melt the remaining 2 tablespoons of butter in the hot pan, add the shrimp and toss to coat. Remove the pan from the heat and serve immediately.