High Country Shrimp & Grits Recipe
Crispy pork belly, cheesy white grits, buttery creamed leeks (San Francisco Style).
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Ingredients
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Pork Belly & Shrimp
Cheesy White Grits
Creamed Leeks
Shrimp
Garnish
Method
HOT FROM A FIERY PAN
- 1
Crisp the pork belly
Pat the pork belly dry and score the skin. Rub with salt and pepper. Heat a heavy skillet over medium-high and add the neutral oil. Place the pork belly pieces skin-side down and cook until the skin renders and becomes crisp, about 6-8 minutes. Flip to render the fat on the other side, then transfer to a preheated 400°F (200°C) oven and roast 10-15 minutes until deeply golden and crisp. Rest before slicing.
- 2
Creamed leeks
Using the same skillet, remove excess fat to leave about 2 tablespoons. Add butter and melt. Add leeks and sauté 8-10 minutes until tender and translucent. Add garlic and cook 30 seconds. Deglaze with white wine and simmer 1-2 minutes. Stir in heavy cream and simmer until slightly thickened. Season with salt and pepper. Keep warm.
- 3
- 4
Sear the shrimp
Pat shrimp dry and toss with olive oil, smoked paprika, garlic powder, cayenne, and salt. Heat a clean skillet over high heat and sear shrimp 1.5-2 minutes per side until pink and just opaque. If using, dust shrimp with cornstarch before cooking for extra crispness. Finish with lemon juice.
- 5
Plate and finish
Spoon a generous bed of cheesy grits on each plate. Top with creamed leeks, then arrange crisp pork belly slices over the leeks. Place shrimp on or around the pork. Spoon any pan juices or remaining leek cream over the top. Finish with hot sauce to taste and garnish with chopped parsley.
