You Have Reservations with Lightning 100. Today, Adam sat down with Chef Debbie Sutton from 8 Lavender Lane Catering and Events. Chef Sutton shared tips for making HUGE quantities of food, and how to cook even when conditions aren't ideal. We also chatted about why salad tastes better when served in a mason jar.
Did you miss Chef Debbie Sutton's original on air interview back in May? Here is is along with her spicy shrimp and grits recipe!
Spicy Shrimp and 10 Hour White Cheddar Grits
- 4 – 5 C Chicken Stock
- 1 C Stone Ground Grits
- 2 oz White Wine
- 3-4 oz Heavy Cream
- 4 oz Sharp White Cheddar, Finley Shredded
- 1 oz Unsalted Butter
- Salt and Pepper to Taste
Bring 4 C stock to a boil, add grits string constantly. Return to a boil and cook for 15 minutes on stove top. Remove grits from pot and place in oven proof dish, cover tightly with foil and place into a 200*F oven. Allow grits to bake for 10 hours, stir grits 1/2 way trough and add more stock if needed.
Remove grits and add in remaining ingredients stirring until creamy. Return to oven to keep warm.
For Spicy Shrimp
- 1 1/2 Lbs Raw Shrimp, Peeled and Deveined
- 2 T Paprika
- 2 tsp Cayenne Pepper
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- 2T Butter
- 2 T Oil
Mix dry ingredients together, toss with shrimp. Heat oil in sauté pan, add shrimp, and cook until no longer translucent. Add butter and remove from heat. Add Tabasco to taste, serve with 10 hour White Cheddar Grits.
Garnish with Micro Greens, Chopped Green Onions, or Parsley and a few crumbles of White Cheddar, Enjoy!