Yellow Corn Grits Croquettes

SAVORY

Nov 15

Smoked Shrimp Rillettes, Fermented Peanuts, Micro Okra

Chef Brett Sawyer of The Plum | Cleveland, OH
Yield: 12 servings

INGREDIENTS

Fermented Boiled Peanuts:
2½ tablespoons salt
1 tablespoon Worcestershire sauce
1 tablespoon cayenne
1 teaspoons blended hot sauce
3 cups peanut (raw and in shell)

Smoked Shrimp Rillettes:
1 pound wild shrimp (unpeeled)
6 ounces cream cheese
Salt
Pepper

Yellow Corn Grits Croquettes:
1 cup Shagbark yellow corn grits
½ cup shredded extra sharp cheddar cheese
1 tablespoon fermented black beans
1 tablespoon garlic-chile sauce
Salt
Black pepper

To Assemble and Serve:
Oil for frying
3 eggs
2 cups all-purpose flour
2 cups panko bread crumbs
Lemon aioli
Micro okra

METHOD

For the Fermented Boiled Peanuts:
In a saucepot, combine salt, Worcestershire, cayenne, hot sauce, and 6 cups water. Add nuts and bring to a boil. Cover, lower heat, and simmer 3 to 6 hours until nuts and shells are soft. Remove from heat, cool, drain, and reserve peanuts and liquid separately. Shell peanuts and transfer to a nonreactive container; discard shells. Add reserved liquid to cover nuts. Cover container with cheesecloth, securing with string. Let sit for 2 weeks. Remove and discard top layer of nuts (and mold) before use.

For the Smoked Shrimp Rillettes:
Prepare a cold smoker with wood chips and smoke shrimp for 30 to 45 minutes. Peel, devein, and coarsely chop shrimp. In a mixing bowl, combine ½ cup Boiled Fermented Peanuts and cream cheese. Fold in shrimp. Season with salt and pepper.

For the Yellow Corn Grits Croquettes:
In a small saucepot, bring 3 cups water to a boil. Stir in grits, decrease heat, and simmer 25 to 30 minutes. Remove grits from heat, and stir in cheese, beans, and garlic-chile sauce. Season with salt and pepper. When cool, roll mixture into small balls.

To Assemble and Serve:
Heat oil in a deep fryer to 350°F. In small mixing bowl, combine eggs and ¼ cup water. In separate bowls, set up a three-part breading station with egg wash, flour, and breadcrumbs. Dredge Yellow Corn Grits Croquettes in flour, dip in egg wash, and coat with bread crumbs. Fry croquettes until golden brown, about 3 to 6 minutes; drain on paper towels. Into a serving dish, spoon some Smoked Shrimp Rillettes, top with croquettes, and garnish croquettes with a drop of aïoli and micro okra.

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