This signature dish from the Hotel Monteleone, New Orleans, was personally created, demonstrated and presented by Executive Sous Chef, Jose Munguia during our March 2017 visit. Epicurean Exchange thanks Chef Jose for his generous hospitality and sharing his talents with us! – Chef Charlie
3 cups chicken stock
Salt and white pepper, to taste
1 cup stone-ground grits
4 tablespoons butter, divided
1/2 cup St. Andre cheese
Cajun seasoning, to taste, divided
15 – large (16 – 20) shrimp, peeled and deveined
10 large sea scallops
5 slices bacon, chopped
3 teaspoons lemon juice
2 tablespoons chopped tarragon
2 tablespoons chopped shallots
1 teaspoon minced garlic
2 ounces diced tomato
2 ounces diced yellow bell pepper
2 ounces demiglace
Seasonal Vegetables (Blanched): Carrots, Brussels Sprouts, Asparagus
• Bring chicken stock to a boil. Add salt and pepper, to taste. Add grits and cook until liquid is absorbed, about 15 – 20 minutes. Remove from the heat and stir in the 3 tablespoons butter and cheese.
• Fry the bacon in a skillet until browned; remove bacon, leaving the bacon drippings in the skillet. In the bacon drippings, sear and season with cajun seasoning scallops and shrimp on both sides until golden brown. Remove scallops and finishing cooking the shrimp until they turn pink. Remove shrimp. Add lemon juice, chopped tarragon, shallots, garlic, tomato and bell peppers; sauté for 3 minutes. Add the demiglace and season to taste of salt, white pepper and cajun seasoning. Add the remaining 1 tablespoon butter. Simmer for 2 minutes more.
• Spoon grits into serving bowl. Place 3 shrimp and 2 scallops on the grits. Drizzle demiglace, tarragon butter over the shrimp and scallops. Serve with warmed, blanched vegetables of choice, garnish with a sprig of fresh tarragon and enjoy!
Recipe courtesy of Executive Sous Chef, Jose Munguia,Hotel Monteleone, New Orleans