Bacon Cheeseburger Grits with Hot Pickled Shrimp
Directions
- Heat the butter oil and cook the diced onion until translucent.
- Add the ground beef and fully cook. Drain excess oil. Fold the beef mixture into the warm grits and set aside.
- Heat a pan and spray with the canola oil. Add the red onion. Add the shrimp and season with salt and pepper.
- When half cooked toss in the vinegar, lemon juice and sugar. Finish cooking the shrimp. Stir in the dill and drain excess liquid. Set aside.
- Mix the mayo, catsup, hot sauce and cream together.
- Place the grits in the bottom of a bowl. Sprinkle the bacon over top. Spoon on the shrimp.
- Drizzle the mayo mixture over top.
Ingredients
- 1 tbsp Brilliance Butter Flavored Oil
- 1/3 ea. Peak Fresh Produce® Onion(s), Yellow, diced
- 5 oz. Surety Beef®, ground
- 1 cup West Creek® grits, cheddar, warmed
- 2 slices ea. Silver Source® Bacon, Applewood, diced and cooked
- 1 ea. Brilliance® Canola Pan Coating
- 1/4 Peak Fresh Produce® Onion(s), Red, sliced
- 6 ea. Bay Winds® Shrimp, 21-25, tail removed
- 1/8 tsp West Creek® sea salt kosher
- 1/8 tsp Roma® Black Pepper, Ground
- 2 oz. Asian Pride® Rice Wine Vinegar
- 1 ea. Peak Fresh Produce® Lemon(s), juice only
- 1 tsp. West Creek® Sugar, Granulated, white
- 1 tbsp Peak Fresh Produce® Dill Sprigs, chopped
- 1 tbsp West Creek® Mayonnaise
- 2 tsp Roma® catsup
- 1 tsp. Contigo® Hot Sauce for Seafood
- 1/2 tbsp Nature's Best Dairy® Cream, Heavy
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
