PFK-Spring-2018

COOKINGWITH STEAM: Shrimp & Grits in an Old Bay Vinaigrette 1 LB. 16/20-GAUGE SHRIMP 1 TBS. OLD BAY 4 OZ. OLIVE OIL 1 TSP. FULL GRAIN MUSTARD 1 LEMON JUICED 1 C. STONE GROUND GRITS 3 TBSP. BUTTER 2 TBSP. CHOPPED PARSLEY 2 C. SHREDDED CHEDDAR SALT/ PEPPER 1. Place thawed shrimp on perforated steam pan and season with Old Bay 2. Take solid steamer pan and weigh out grits 2 to 1 ratio with water 3. Next place both in steam oven convection plus steam for 13 minutes 4. Prepare vinaigrette by adding mustard, lemon juice and Old Bay together in a bowl 5. Drizzle olive oil in and season with salt and pepper and finish with parsley 6. After steaming is finished take grits out and add butter and cheese folding until melted 7. Serve warm with shrimp over top of grits and coated with your fresh vinaigrette Find recipes, videos and more from Chef Anthony Marino on the Chef Center section of our website. www.donsappliances.com INGREDIENTS DIRECTIONS