|Published:||Dec 12, 2012 6:51 AM EST|
|Updated:||Dec 12, 2012 8:44 AM EST|
Fort Myers, Fla. - Fleming's steakhouse was in the WINK kithen this morning. Chef Miguel Cruz showed us their take on Shrimp and Grits.
3 oz Cheesy Grits
3 Shrimp Coctail Prep
2 oz. Shrimp Cocktail Poaching Liquid.
3 oz. Celery Root Slaw
1 Fennel sprig
1 tsp. Extra Virgin Olive Oil
Place the grits on a metal plate and in the oven for 4-5 minutes on 400 degrees. Place the cooked shrimp on a metal plate with the poaching liquid and place under the broiler for 1-1:30 minutes to finish cooking shrimp. Place creamed grits on the top center of a small, warm oval plate. Toss the celery root slaw well then place just to the right of the grits. Set the shrimp on top of the grits. Drizzle the olive oild over the shrimp and around the plate. Garnish with fennel sprig.