Shrimp and Grits and Smoked Salmon Cones

salmon

Banquet Sous Chef Deese Chatwood from The Grand Hotel is in the kitchen cooking up some Shrimp and Grits and Smoked Salmon Cones.

Smoked salmon mousse

4 oz Smoked salmon
2 tbs Heavy Cream
8 oz Cream cheese
2 Egg yolks
1/2 tsp Dill
Salt/pepper to taste
1 Savory cone garnished with poppy seed

Place smoked salmon in blender/ food processor and blend until smooth.

Mix in heavy cream, egg yolks, cream cheese, lemon, dill and salt and pepper.

Blend until desired consistency.

Place in savory cone.

Blackened Shrimp and Grits

For the shrimp:
80 each Shrimp 16-20
1/3 cup Cajun spice
1/4 cup Olive oil
1/2 ounce Lemon juice
1 ounce Brandy/wine mix

For the Grits:
2 T Garlic minced
2 T Shallots minced
2 T Cajun seasoning
2 ounces White wine
2 1/2 cups Grits pre-cleaned
3 1/2 cups water
Salt to taste
2 cups Cheddar cheese
3 T Chopped cilantro

Marinate shrimp for at least 3 hours. Saute shrimp until done. Shrimp can also be seared and cooked on an Iron skillet or sauté pan until done.

To prepare grits: put grits in a pot and run cold water over them. Some corn fibers will come to the top and skim them off. Leave enough water in the pot so when you put your finger to the top of the grits the water comes past the second joint of your finger (about 2-2 1/2 inches). Place on medium heat and bring to a boil with salt in to season. Cook for about 25-30 min. or until done. Saute garlic and shallots in 1 oz. Butter and then add seasoning and wine. Add grits, cheese and cilantro.

Grand Hotel Marriot
1 Grand Blvd.
Point Clear, AL 36564
Phone:(251) 928-9201
www.marriott.com

About the chef:
Deese Chatwood is a graduate of the University of Alabama and Johnson and Wales University Culinary Program. Deese has lived in Fairhope all his life besides some traveling abroad and school. Deese has been working for the Grand Hotel since 2004 and has worked his way through the ranks to his present position as Banquet Sous Chef.

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