CENTRAL Kitchen + Bar

CENTRAL Kitchen + Bar recently opened in Downtown Detroit.

This recipe is courtesy of Chef Christina Stanco, CENTRAL's executive chef:

Shrimp + Grits

For 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.

For shrimp

5 13-16 shrimp
2oz Sweet peppers
1oz Hungarian peppers
1oz Scallions
Blackening spice
Canola oil
1/4 cup White wine
1/2 cup Chicken stock
Arugula, garnish
Lemon juice

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.

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