Gulf Shrimp, Smoked Trout Red Quinoa Salad, Grits Fried Okra
Every once in a while I get my hands on some killer gulf shrimp from my local fishmonger and seafood joint, Greenpoint Fish & Lobster Co. They are delivering perfect, seasonal seafood from around the US as well as incredible fare from their restaurant… Check em out.
In a recent week long cooking binge of 5 nights, 5 meals, I dreamt up this creation after daydreaming about Chris Hastings’ Grilled Jumbo Shrimp with Sweet Corn, Field Peas, Fried Okra and Heirloom Tomatoes that I devoured at the Big Apple Barbecue Block Party. That dish was almost an exact representation of this Hot & Hot staple Hastings’ recipe Tomato Salad with Fried Okra, Field Peas, Sweet Corn and Bacon.
I digress… This was an attempt to keep things fresh & simple. It was also an attempt to finish off leftover smoked trout and wow! Not into that? Then tweak the vinaigrette recipe and incorporate smoked bacon. The smokiness really plays it’s part with the sweet shrimp, crispy grits, and fresh salad. While grits-fried this & smoked-roasted that isn’t the traditional definition of fresh, adding all of these items together and letting the textures marry in one dish is a refreshing approach that can be applied to so many ingredients and recipes you already know. It’s texture city, y’all. Get. At. It!
INGREDIENTS:
For the Dijon Balsamic Vinaigrette:
1 small shallot, minced
1 clove garlic, minced
1 tbsp fresh lemon juice
3 tbsp balsamic vinegar
2 tsp Dijon mustard
1 tsp honey
¼ cup light olive oil
¼ cup extra virgin olive oil
salt & pepper
For the Smoked Trout Red Quinoa Salad:
1 cup red quinoa, thoroughly rinsed
4 cups water
½ tsp salt
3 ears corn
1 tsp olive oil
1 cup frozen peas
2 ripe vine tomatoes, deseeded
3 stalks green onions
¾ lb smoked trout
1 tsp pepper
1 tsp Hungarian paprika
dijon balsamic vinaigrette
salt to taste
For the Grits Fried Okra:
3 cups vegetable or peanut oil
1 lb okra
½ cup flour
¾ cup stone ground grits further ground to a cornmeal texture
1 tsp salt
1 tsp pepper
¼ tsp cayenne
2 eggs
1 tbsp milk
For the Gulf Shrimp:
1 tbsp vegetable oil
1lb large gulf shrimp, shells on, washed and deveined
salt & pepper
2/3 cup dry white wine
2 tbsp butter
For the Dijon Balsamic Vinaigrette:
Combine the shallot, garlic, lemon juice, balsamic vinegar, Dijon mustard, and honey to a mixing bowl.
Next, in a fine stream, slowly add in the light olive oil while whisking continuously. Continue to add and whisk until all of the oil is incorporated and has emulsified. Continue the process with the extra virgin olive oil. Add salt & pepper to taste. Use immediately.
For the Smoked Trout Red Quinoa Salad:
Cook the red quinoa according to the package directions. Conversely, add the re quinoa to a medium saucepan and thoroughly rinse/re rinse the seeds while gently rubbing with your hand. Drain. Add the water & salt and bring to the boil. Reduce heat to low, cover, and simmer for 15 minutes. Let stand for 5 minutes and then remove the lid. Fluff the cooked quinoa with a fork. Let cool to room temperature.
Preheat oven to 425F. Shuck, wash, and dry the ears of corn. Coat lightly with olive oil and place in the oven. Turn the ears of corn to roast and color evenly. Remove and reserve once the corn is a golden brown. Allow to cool for 5 min and then remove the kernels with a knife. Let cool to room temperature.
In a small saucepan, Bring the remaining 2 cups of water to a boil. Add the peas and boil gently for 1 minute. Drain and let cool to room temperature.
Next, dice the tomatoes and green onions. Using your fingers, flake the smoked trout. Add the quinoa, corn, peas, tomatoes, green onions, trout, pepper, and paprika to a large mixing bowl and fold everything together. Dress with dijon balsamic vinaigrette. Taste and season with lightly with salt if necessary. Cover and refrigerate until cool.
For the Grits Fried Okra:
Heat the oil to 350F in a large saucepan. Wash, dry, and cut the okra into ½ in. slices. In a medium bowl, combine the flour, cornmeal, salt, pepper, cayenne, and cajun seasoning. Next, whisk the eggs and milk together to create an egg wash. Coat the okra in the egg wash and then transfer to the flour/grits cornmeal mixture. Coat thoroughly and let sit for 5 min. To finish, fry until golden brown and remove to a plate lined with a paper towel to drain. Season with salt to taste while the oil is still hot.
For the Gulf Shrimp:
Heat up a large sauté pan over high heat. Thoroughly dry the shrimp using paper towels. Season generously with salt & pepper. Add the vegetable oil to the pan and place the shrimp into the pan in a clockwise direction starting at 12 o’clock. Brown for 2 - 3 minutes or until the shrimp is visibly cooked halfway. Flip the shrimp starting starting at 12 o’clock. Cook another 2 minutes or until the shrimp are just cooked through. Remove for pan and reserve.
Reduce the heat to and deglaze the pan with the white wine. Once the wine has reduced by half, turn off the heat, and add in the butter. Stir the sauce until the butter is fully melted and incorporated.
To plate, spoon a portion of the red quinoa salad onto a plate. Top with seared gulf shrimp and pan sauce. Toss on a portion of the grits fried okra and enjoy!
