The best seafood dishes make it seem like someone went to a lot of trouble to get big flavor. If you want to impress guests, chef Kyle Baker is letting Fat City in on his recipe for Shrimp N' Grits off the new menu at The Oak Room in the InterContinental. But make it quickly, because heirloom tomatoes won't be in season much longer.
"This is perfect as a small appetizer for a dinner party or a family-style meal at home," Baker says of the recipe, which makes four servings.
1 1b. U-12 (under twelve to a pound) head-on prawns
4 oz. Quick grits
16 oz. Milk
4 oz. Mascarpone cheese
4 Heirloom tomatoes
8 oz. Sambal Oelek
4 oz. Garlic puree
8 oz. Canola oil
1 oz. Sugar
4 Sprigs of cilantro
4 Lime Wedges
The juice of one lime, and salt and pepper to taste.
Mix together the Sambal Oelek, garlic, canola oil, sugar and lime juice. Peel and de-vein the prawn tails, being careful not to remove the heads. Cover the prawns with the marinade and allow to sit for up to 2 hours (or even overnight).
Puree the heirloom tomatoes and run them through a fine sieve to remove the seeds and skins. Slowly bring the pureed tomatoes to a boil and season with salt and pepper to taste.
Bring the milk to a boil and gently whisk in the quick grits, being careful to not let any lumps form. Continue to cook on medium heat until the grits are completely cooked, then whisk them in the mascarpone cheese.
Grill the prawns until they start to curl and then finish them in the oven at 350 degrees for two to three minutes to ensure even cooking.