As an avid reader and subscriber of Nashville Lifestyles magazine, each month I eagerly anticipate the new issue, knowing it will be chock full of what’s hot in Nashville. For the little bit of money it costs me once a year, in return I’m provided a countless number of interesting articles on food, entertainment, fashion, travel, and decorating all year long (not to mention they throw some awesome parties).
Since I’m such a fan, it’s only natural that I connect to them using social media sites like facebook and twitter as well. (Yes, I’m twittering now- check out my feed in the sidebar). As I’m looking through my twitter updates a few days ago, something catches my eye- “Recipes from Nashville’s best restaurants: all their secrets revealed“. What could this be? Nothing could have prepared me for the life-altering gift I was about to receive. Holy smokes, it’s the recipe for Radius10′s Low Country Shrimp and Scallops!
When I heard the news that Radius10 was closing a few months ago, I took a moment of silence. Why is it that all good things must come to an end? Why? Why? Sadly, I resigned myself to the fact that I would never again have the opportunity to delight in Chef Jason Brumm‘s grits, but now Nashville Lifestyles brought hope to my heart. They may not come from Jason himself, but I hold some faith that I can replicate the crazy-silly scrumptiousness in my own kitchen.
You too can share in this marvelous gift, as well as many others by clicking here for their online compilation of recipes from some of Nashville’s favorite restaurants and chefs. You’re not a grits fanatic like me? Not a problem- maybe Park Cafe’s Green Chile Mac & Cheese strikes your fancy? Or Mambu’s Wasabi Crusted Tuna Salad, Copper Kettle’s Bread Pudding, Sunset Grill’s Sorgum Roasted Pork Tenderloin….I’ll leave that up to you. For now, back to the source of my enthusiasm…..Behold:
Low Country Shrimp and Scallops (from Radius 10)
1 quart cream
1/2 pound butter
4 1/4 ounces quick grits
1 cube chicken bouillon
(or 1 tablespoon non-MSG chicken base)
ASPARAGUS AND CHANTERELLE CORN RAGOUT:
5 tablespoons butter
2 tablespoons shallots, minced
1 teaspoon garlic, minced
1 cup corn, cooked and removed from the cob
2 cup wild mushrooms, chanterelle preferred
1/2 cup white wine
4 ounces Glace de Poulet (available at gourmet grocery stores and amazon.com)
2 lemons, juiced
1/2 pint cherry tomatoes, halved
Salt and pepper to taste
12 leaves fresh basil, chopped
1/4 teaspoon fresh thyme, chopped
1 bunch scallions, sliced
1 bunch asparagus, cut into 1-in pieces
SHRIMP AND SCALLOPS:
18 shrimp (size 16-20, meaning there are 16-20 shrimp per pound)
18 scallops (size 10-20, e.g. 10-20 scallops per pound. Maine diver scallops and bay scallops are
4 tablespoons vegetable oil
Salt and pepper to season
Melt the cream and butter together in a saucepot and bring to a boil. Sprinkle the grits into the boiling cream and butter while stirring with a whisk. Continue to stir for one minute until it's thickened, then turn the heat to low and simmer for 25 to 30 minutes, stirring regularly. While the grits are cooking you can make the sauce (see recipe below). After 25 to 30 minutes, when the grits are tender, add the chicken bouillon cube, stir until it is fully incorporated and remove from heat. Radius 10 lets the grits cool down for 20 minutes so they're firmer before serving.
Place 4 tablespoons of butter in a large saute pan over medium high heat and add the corn and mushrooms and saute for 45 seconds to 1 minute. Add the shallots and garlic and saute for 30 seconds and add the white wine. Bring it up to a simmer and reduce by half, around two or three minutes. Add the glace de poulet and stir for a minute until it's melted. Bring the mixture up to a simmer for two minutes, remove from the heat and add the lemon juice, halved tomatoes, basil, thyme, remaining tablespoon butter, scallions and asparagus, allowing the heat of the sauce to cook the vegetables.
Shrimp and Scallops:
Divide the vegetable oil between two saute pans, which have been heated over full heat for a minute. Season the shrimp and scallops with salt and pepper and add to the pans when the oil starts to smoke. Saute the scallops for 3 minutes, around 1 minute and a half on both sides. When they're done, the flesh is opaque; if you prefer them rarer, remove from heat when the flesh is slightly translucent. Saute the shrimp for a minute on both sides or until they're pink and firm.
Place a scoop of grits on the center of each plate, and arrange three scallops in a triangle around the grits, with three shrimp on top. Add a couple of spoonfuls of the sauce over the grits and serve.
Now if they can just get me Rumba’s Chili Long Beans recipe……