Randy Rayburn's Midtown Cafe
Before celebrity chefs planted their flags in Nashville and even before chefs were celebrities, there was Randy Rayburn. Political operative turned entrepreneur, Randy was in the middle of the restaur...
Ingredients
Grits
- 1 cup whole milk
- 1 1/2 cups chicken stock
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2/3 cup white corn grits (not instant)
- 3/4 cup smoked gouda, grated
- 4 tablespoons butter, chopped
shrimp sauce
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 12 large shrimp, peeled and de-veined
- 1/2 cup mushrooms, diced
- 2/3 cup cherry tomatoes, halved
- 2 tablespoons blackening seasoning
- 3/4 cup white wine
- 1 tablespoon hot sauce
- 1 teaspoon lemon juice
- 4 tablespoons butter
Preparation
1. To prepare grits, combine milk, chicken stock, salt, and pepper in 2-3-quart saucepan over medium-high heat. Bring to a boil. Whisk in grits until no clumps remain. Reduce heat to medium-low, cover, and simmer 15 minutes, or until grits appear soft and thick, stirring occasionally. Stir in gouda and butter. Season to taste.
2. To prepare shrimp sauce, add olive oil and garlic to large skillet over high heat. Once fragrant, add shrimp. Cook 2-3 minutes. Flip shrimp and add mushrooms, tomatoes, and blackening seasoning. Cook 3 minutes. De-glaze with wine and cook until reduced by half. Add hot sauce and lemon juice. Turn off heat and stir in butter.
3. Scoop grits onto two plates and divide shrimp sauce over top.
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