The Nightmare Before Dinner by Zach Neil

Author:Zach Neil
Language: eng
Format: epub
Publisher: Race Point Publishing
Published: 2018-10-09T16:00:00+00:00

◁ Shrimpy Hollow

PREP TIME: 3 HOURS | COOK TIME: 30 MINUTES | YIELD: 2 SERVINGS

Courtesy of Chef Christoffer Binotto, this eclectic dish features sautéed prawns with Hollow Sauce (aka Gochujang Glaze) and a drizzle of chorizo oil on a bed of cheesy corn grits. The scallion oil and micro cilantro add a nice finish, unless you hate cilantro (as you should!) and want to substitute micro basil instead. A fall veggie such as squash or even roasted pumpkin completes the dish!

DEADLY INGREDIENTS

SHRIMP

8 to 10 large prawns (I like U12 prawns), deveined and peeled

2 teaspoons butter, salted

2 teaspoons olive oil

1/2 teaspoon chopped garlic

Pinch salt

Pinch black pepper

HOLLOW SAUCE

See here, to taste

CHEESY CORN GRITS

1 cup (140 g) corn grits

4 cups (950 ml) milk

1/2 teaspoon salt

1/4 cup (1/2 stick or 55 g) butter, salted

1/2 cup (40 g) shredded Parmesan cheese

3/4 cup (86 g) shredded cheddar cheese

3/4 cup (86 g) American cheese

CHORIZO OIL

11/2 pounds (680 g) Mexican pork chorizo, fresh, squeezed from casing, and chopped

SCALLION OIL

2 cups (200 g) chopped scallion greens

3 cups (90 g) raw spinach

2 cups (475 ml) grapeseed/canola oil blend

GARNISH

Micro basil (or micro cilantro if you can stomach it).

TO MAKE IT

1. To make the shrimp: Sauté the shrimp in a pan on medium heat with butter, olive oil, garlic, and a pinch of salt and pepper. Coat with the Hollow Sauce.

2. To make the cheesy corn grits: Add the grits, milk, and salt to a pan. While constantly whisking, cook the grits on low to medium heat, until creamy and smooth, 12 to 15 minutes. Mix in the butter and cheeses and stir until melted.

3. To make the chorizo oil: Cook the chorizo in a small pot over low heat until fully cooked, 25 to 30 minutes. Strain through a fine-mesh strainer, and then strain again through a cheesecloth, reserving the oil and discarding the meat.

4. To make the scallion oil: Drop the scallions and spinach in boiling water for 30 seconds, then remove and transfer to a bowl of ice water to stop the cooking. Drain and squeeze as much liquid as possible from the greens with your hands into the sink. Stir in with the oil blend and, ideally, refrigerate overnight. Then strain through cheesecloth into an airtight plastic container. It will keep in the refrigerator for up to 1 week.

5. Place a hearty amount of the grits in the center of each plate, followed by the shrimp glazed in the Hollow Sauce. Drizzle both oils over the top and garnish with micro basil (or micro cilantro if you don’t want me to eat it, see here).

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