Follow these steps for perfect results
Grits
Chicken stock
Ginger
Sliced
Portobella mushroom
Sliced
Dow See
Fermented black soy beans
Country ham steak
Shrimp
Raw, peeled
Garlic
Butter
Chives
Chopped
Soy Sauce
Simmer chicken stock with sliced ginger and 2 cloves of garlic to infuse with Asian flavors.
Cook grits with 2 cups of the infused stock for about 20 minutes, until creamy.
Soak the dow see in a small bowl to remove salt.
Cook sliced portobella mushroom and country ham steak in oil and butter until browned, then keep warm in a low oven.
De-glaze the pan with some of the infused stock and sherry or sake.
Add the raw, peeled shrimp, some more oil, and the remaining minced garlic and ginger to the pan and cook until shrimp are pink and cooked through.
Remove the cooked shrimp from the pan.
Deglaze the pan again with stock, sherry, and lightly crushed, rinsed, and drained dow see.
To plate, put a puddle of cooked grits/polenta in the center of each dish.
Top with the country ham cut into matchstick size and sliced mushrooms.
Finish the sauce with a cornstarch slurry (cornstarch and water) if needed to thicken, and surround the grits with the sauce.
Arrange the cooked shrimp around the grits in the sauce.
Garnish the shrimp with finely chopped chives.
Expert advice for the best results
Adjust the amount of soy sauce to your preference.
Use good quality chicken stock for the best flavor.
Be careful not to overcook the shrimp.
Everything you need to know before you start
15 mins
Grits can be cooked ahead of time.
Rustic and appealing with a pop of green from the chives.
Serve with a side of steamed greens.
Crusty bread for soaking up the sauce.
Pairs well with the Asian flavors.
A refreshing complement.
Discover the story behind this recipe
Fusion of Southern comfort food with Asian flavors.
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