Walnut Chorizo, Fried Poached Egg, Saffron Rice Cake, Garlic Chips, Foie Gras Soup Dumpling, Caramel Miso Pork Belly, Octopus “Karaage” Meat Cone. Paired with Abandon Ship Smoked Lager and PHG Sake Pomegranate, hibiscus, and green tea infused session Sake.

SHARED RAPID MINI COURSES (FAMILY STYLE)

Fresh avocado with lime, cilantro, and onion.

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Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Jumbo shrimp dusted with masa (Mexican Corn Flour), pan seared and served with jalapeno cheddar grits, julienne veggies & green beans. Accented with a homemade tomatillo sauce.

Rinse and pat dry the jumbo shrimp. In a shallow dish, combine masa, salt, and black pepper. Dredge the shrimp in the masa mixture until evenly coated.

Prepare the Shrimp

Heat olive oil in a large skillet over medium-high heat. Add the coated shrimp and cook for 2-3 minutes per side until golden brown and cooked through. Remove from heat and set aside.

Pan-Sear the Shrimp

In a pot, bring water to a boil. Slowly whisk in the grits and salt. Reduce heat to low and cook, stirring frequently, for about 20-25 minutes until thickened.

Cook the Grits

Once the grits are cooked, stir in the diced jalapeno, butter, and shredded cheddar cheese until melted and well combined. Keep warm.

Add Jalapenos and Cheese

In the same skillet used for the shrimp, add the julienned bell pepper and carrot. Sauté for 3-4 minutes until slightly tender. Add the green beans and cook for an additional 2-3 minutes until all veggies are tender but still crisp.

Sauté the Veggies

In a blender, combine chopped tomatillos, onion, cilantro, lime juice, and salt. Blend until smooth. Adjust seasoning to taste.

Make the Tomatillo Sauce

Jumbo shrimp

Masa (Mexican corn flour)

Olive oil

Salt

Black pepper

Grits

Water

Jalapeno, diced

Cheddar cheese, shredded

Butter

Bell pepper, julienned

Carrot, julienned

Green beans, trimmed

Tomatillos, husked and chopped

Onion, chopped

Cilantro, chopped

Lime juice

Island Style Shrimp & Grits

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Cuban black beans topped with cheddar and Monterey Jack cheeses, diced tomatoes and jalapeños. Served with corn tortilla chips.

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Sautéed Grouper

Rum Ford's

Make Island Style Shrimp & Grits Recipe in just 1h . Jumbo shrimp dusted with masa (Mexican Corn Flour), pan seared and served with jalapeno cheddar grits, julienne veggies & green beans. Accented with a homemade tomatillo sauce.

Island Style Shrimp & Grits Recipe

Ingredients

For the Shrimp

For the Jalapeno Cheddar Grits

For the Veggies

For the Tomatillo Sauce

Method