Shrimp and Grits – How to Cook the Shrimp & Buerre Fondue Sauce

    Published: 06-16-2009
    Views: 13,133
    Chef Peter Tucker from the Devils Grill Restaurant demonstrates how to make Shrimp and Grits with tasso ham including how to cook the shrimp and make the buerre fondue.

    Peter Tucker: Hi! This is Peter Tucker from Wintergreen Resort and I am showing you how to make Shrimp and Grits with Tasso ham and now for the Shrimp and sauce. I am going to make sure I have got my Saute pan here on medium to high heat and make sure that's hot. First, we will add a little bit of olive oil, couple of table spoons and a pad of butter. We will flow that around a little bit and then we are going to add our leek rounds. using the white part only. Make sure you clean these really well. So, our Saute and our leeks and the butter and the olive oil and you can turn the heat back a little bit. We just want these to get a little bit soft. And now we can add our Shrimp. Saute these for a moment, then make sure you swirl these around, I like it to cook evenly. They only take a couple of minutes. Then it have to be cooked all the way through, quite yet because we are going to add some stock and the liquid is going to cook a little bit. Shake those around. Now we are going to add our Tasso ham. Sliced tomatoes. We are going to add one cup of chicken broth to this and turn the heat up to high now. Let that get working really good. We have got about a stick of butter, I have chopped up here and we are going to make this sauce, it is called a Beer Fondue. It is sort of a blank flavor that takes on the flavors of the other ingredients. Now that our Shrimp has come to a simmer, we are going to go ahead and add our butter. But before we do that, we need to turn this heat to low. We don't want our sauce to break. Like I said, this is called a Beer Fondue. In this case, you have got the flavor of the Shrimp, the ham, the leeks, the tomato. It is going to be really good. So we are going to sort of stir this around and incorporate that butter and if before the butter melts, you can turn your pan off. Alright, now that the butter has melted, we are going to add two tablespoons of fresh chives and stir that in. Now, we are going to add a few tablespoons of salt and some fresh ground black pepper. Then, we are going to finish it up. A few shots of Tabasco sauce. You don't need to put too much in there. Just sort of add some acid to it. And there we have it. That is how your Shrimp and your sauce is prepared. Now it's time to plate our finished product. We will take our grits here. Put a little spoonful in the middle and we have our Shrimp and our sauce. A nice Beer Fondue with the Tasso ham, the leeks, the butter, the chives, everything. I like this dish so much. There we go and now we just going to garnish this with a little bit more fresh chives. Just to freshen it up a bit and now we are ready to serve.

    And there we have it. Our Shrimp and Grits with Tasso ham. Something to warm you up on a cold winters day. Enjoy.

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