Bobby Flay's Bar Americain Cookbook - Bobby Flay [25]
2 green onions, green part only, thinly sliced, for garnish
Sautéed Shrimp
½ pound thick-cut double-smoked bacon, cut crosswise into ¼-inch strips
20 large (21 to 24 count) shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
3 cloves garlic, finely chopped
2 teaspoons chopped fresh thyme
1. To make the grits, bring 4 cups of the shrimp stock and 2 teaspoons salt to a boil in a medium saucepan over high heat. Slowly whisk in the cornmeal and bring to a boil. Reduce the heat to medium and continue cooking, whisking every few minutes, until the grits are soft and have lost their gritty texture, 25 to 30 minutes. If the mixture becomes too thick, add the remaining cup of stock and continue cooking until absorbed. Add the cheese and cream and whisk until smooth. Season with salt and pepper. Keep warm.
2. Cook the bacon in a medium pan over medium heat until golden brown and crisp and the fat has rendered, about 8 minutes. Transfer the bacon with a slotted spoon to a plate lined with paper towels.
3. Spoon off all but 3 tablespoons bacon fat from the pan and return the pan to the stove over high heat. Season the shrimp with salt and pepper. Working in batches if needed, add the shrimp, garlic, and thyme to the pan and sauté until the shrimp are light golden brown on both sides and just cooked through, 1 to 2 minutes per side. Transfer the shrimp to a plate. Reserve the garlic oil left in the pan to drizzle over the finished dish.
4. Divide the grits among 4 shallow bowls and top each with 5 shrimp. Drizzle the shrimp with some of the garlic oil and sprinkle with the bacon and green onions.
RED PEPPER CRAB CAKES
RED CABBAGE SLAW, BASIL VINAIGRETTE
The dominant component of any good crab cake should always be crab—not breading. An extra finely milled flour such as Wondra is the perfect binder; it helps hold the cake together without adding its own texture or flavor to the mix—this is all gorgeous crab. The spicy-sweet tang of roasted piquillo peppers gives these crab cakes a kick of rich flavor. This gorgeous purple slaw, with ribbons of bright green basil running throughout, is slightly sweet and totally fresh. More than a garnish, it delivers crunch and taste that complete the dish.
Makes 8 crab cakes; serves 8 as an appetizer or 4 as a main course
Red Cabbage Slaw
¼ cup fresh orange juice
Juice of 1 lime
¼ cup chopped fresh basil, plus 8 leaves, thinly sliced
1 heaping tablespoon honey
Kosher salt and freshly ground black pepper
½ cup canola oil
½ small head of red cabbage, finely shredded
1 medium carrot, coarsely grated
2 green onions, green and pale green parts, thinly sliced
Crab Cakes
¼ cup plus 1 tablespoon canola oil
3 cloves garlic, finely chopped
½ cup mayonnaise
2 piquillo peppers, drained, or 1 red bell pepper, roasted, peeled, seeded, and chopped
3 tablespoons prepared horseradish, drained
¼ teaspoon ground chile de árbol or cayenne
Kosher salt and freshly ground black pepper
1½ pounds jumbo lump crabmeat, picked over
3 green onions, green and pale green parts, thinly sliced
2 to 3 tablespoons Wondra flour
2½ cups panko bread crumbs
Basil Vinaigrette
Fresh basil sprigs, for garnish
1. To make the red cabbage slaw, combine the orange juice, lime juice, chopped basil, honey, 1 teaspoon salt, and ¼ teaspoon pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified.
2. Put the cabbage, carrot, green onions, and sliced basil leaves in a medium bowl, add the dressing, and toss to coat. Season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 2 hours before serving.
3. To make the crab cakes, heat 1 tablespoon of the oil in a small sauté pan over medium heat. Add the garlic and cook until soft, 1 to 2 minutes.
4. Put the mayonnaise, piquillo peppers, horseradish, garlic, and chile de árbol in a food processor or blender and blend until smooth. Season with salt and pepper. Transfer the mixture to a bowl, gently fold in the crab, green onions, and enough Wondra to bind