SALT LAKE CITY – For this week’s “Sunday Brunch” Fox 13’s Amy Nay joined Smith’s Chef Jeff Jackson to make Southern Shrimp and Grits.
The recipe is listed below:
Southern Shrimp and Grits
For the Grits: For the Shrimp:
2 c. chicken broth 8 thick slices of chopped bacon
2 c. milk 1 lb. shrimp, peeled and deveined
6 tbsp. butter, cubed 1 tbsp. garlic, minced
3/4 c. corn grits, uncooked 4 green onions, chopped
1/2 tsp. salt 1/2 c. chicken broth
1/2 tsp. pepper 1 tbsp. butter
1 c. shredded cheddar cheese
1/4 c. chopped fresh parsley for garnish
1. In a large saucepan, bring the broth, milk and butter to a boil. Slowly stir in the grits, using a whisk. Reduce the heat to low and cook about 10 minutes stirring frequently. Stir in the salt, pepper and cheese. Stir until smooth. Set aside and keep warm.
2. In a large skillet, cook the bacon over medium heat until it starts to get crispy. While the bacon is cooking, season the shrimp with the Cajun seasoning and garlic. Once browned, remove the bacon from the pan and drain on a paper towel. Leave about 2 tbsp. of bacon fat in the pan to cook the shrimp.
3. Cook the shrimp in the bacon drippings about 2 minutes per side of until they are pink and opaque. Pour in the chicken broth, butter and green onions. Simmer and stir until the butter is melted.
4. Pour the grits in a serving bowl. Serve with a few shrimps and drizzle a little of the sauce over the top. Garnish with fresh parsley.
SALT LAKE CITY – Fox 13’s Amy Nay joined Chef Jeff Jackson for Sunday Brunch. This weekend Chef Jeff demonstrates how to make Springtime Brunch Squares and a Pomegranate Sunrise drink.
Springtime Brunch Squares
4 oz. cream cheese softened
1/3 c. milk
8 lg. eggs
¼ tsp. salt
¼ tsp. pepper
1 lb. breakfast sausage
1 shallot, thinly sliced
1 c. asparagus, chopped
1 stick butter, melted
1 c. parmesan cheese
1 package frozen phyllo dough, thawed in package
1. Warm a large saute pan over medium heat. Add a little oil to the pan and begin to brown the sausage with the shallot. While it cooks, combine the cream cheese and milk using a whisk in a mixing bowl. Add the eggs to the milk mixture with the salt and pepper.
2. Add the asparagus to the sausage and cook 3 or 4 minutes. Once the asparagus is slightly tender, add the egg mixture and scramble only a couple of minutes or until the egg just begins to set. Remove from the heat and stir in the parmesan cheese.
3. Heat an oven to 375 degrees. Melt your butter in a small saucepot and set aside. Remove a roll of the phyllo dough from the package and place on a towel than cover with another towel as the dough will dry out if it is left in the air for too long. Get a 9×13 baking dish and brush a thin layer of the melted butter on the surface.
4. Place a single sheet of the dough on the bottom of the pan and brush more butter on the newly placed sheet of dough. Repeat this process with 8 more layers of butter and phyllo dough.
5. Spread the egg mixture evenly over the dough pressing down a little to form a mostly smooth layer. Cover the egg mixture with another sheet of the dough than brush the top with more butter. Continue the layering of butter and dough until 8 more sheets have been used.
6. Place in the oven and bake 25 to 30 minutes or until the dough is golden brown. Cut into squares and serve immediately.
1 ½ c. pomegranate juice
1 c. orange juice
1 c. ginger ale
¼ c. pomegranate seeds
4 orange slices
1. In a small pitcher, combine the juices and ginger ale. Fill glasses halfway with ice cubes.
2. Fill the glasses with the pomegranate mixture, than garnish with a bit of pomegranate seeds and orange slice on the rim. Enjoy.