CENTRAL Kitchen + Bar recently opened in Downtown Detroit.
This recipe is courtesy of Chef Christina Stanco, CENTRAL's executive chef:
Shrimp + Grits
5 cups Chicken stock
1 cup Stone ground grits
1/2 pound Butter
1 cup cheddar cheese, shredded
3 tablespoons Salt
1 teaspoon Pepper
Bring stock to a boil and whisk in grits slowly.
Whisk in butter, cheese and seasonings.
Cook on low for 10 mins. Reserve till serving.
5 13-16 shrimp
2oz Sweet peppers
1oz Hungarian peppers
1/4 cup White wine
1/2 cup Chicken stock
In a sauté pan over medium heat, heat oil and add blackened shrimp.
Sauté for 4mins before adding peppers, onions. Sauté for another 1 min.
Deglaze with white wine and chicken stock.
Add 1oz of butter and simmer shrimp in sauce till the butter is melted.
Garnish with baby arugula and lemon juice.