Early Summer Succotash with Grilled Shrimp, Cheddar Grits, and Sundried Tomato Jam
Chef Julie Selonke - Oakland Community College
Ingredients
Early Summer Succotash
- 2 tbsp Olive Oil
- ½ cup Red onion small dice
- 1 clove garlic minced
- ½ cup red bell pepper small dice
- 3 cups Michigan asparagus 1 in. pieces
- 1 cup Michigan Morels stem removed, 1 in. pieces1
- 1 cup Michigan Shitake stem removed, julienne (reserve mushroom stems to fortify future stock in freezer)
- 1 cup Michigan Fava Beans shucked and blanched and shocked for 2 minutes to remove skin (buy frozen for ease, may substitute lima or edamame)
- 1 tbsp Tarragon fresh, roughly chop
- 1 tbsp Basil fresh, roughly chopped
- 1 tsp Thyme fresh, roughly chopped
- Salt & Pepper to taste
Shrimp
- 1½ lbs 1 ½ lbs. Shrimp peeled and deveined 16/20 size
Charred Green Onion Marinade
- 2 bunches Green onion
- ½ bunch Parsley
- 1 tbsp Olive oil
- 2 tbsp Lemon juice freshly squeezed
- 1 tbsp Red wine vinegar
- 1 tsp Black pepper, ground
Sundried Tomato Jam
- 2 cups Sundried tomatoes mince or julienne
- 2 tbsp Olive oil (brown)
- 1 cup Onion small dice
- 2 cloves Garlic minced
- 3 tbsp Sugar
- ⅓ cup Red wine vinegar
- 1½ cup water
- 1 Tbsp Thyme fresh
- KSM to taste
Creamy Cheddar Grits
- 1 Tsp Olive oil
- ½ Onion or shallot fine mince
- 1 clove Garlic minced
- 2 tbsp Heavy whipping cream
- 3 cups Chicken stock
- ¾ cup Old Fashioned Grits
- 2 tbsp Whole butter
- ½ cup Sharp cheddar cheese shredded
- Salt and pepper to taste
Instructions
- Wash vegetables thoroughly
- In sauté pan add olive oil in pan preheated with medium heat.
- Add onion and sauté until lightly golden, add garlic and continue to cook 1 minute.
- Add bell pepper, asparagus, and morels.
- Turn up heat to medium high and cook until vegetables are tender, but al dente.
- Add fava beans and continue to cook until items are hot.
- Add fresh herbs and season to taste.
Charred Green Onion Marinade
- Wash onions thoroughly, shake off excess water.
- Lightly char onions on grill or in pan.
- Cool.
- Wash parsley thoroughly then pick leaves from stems.
- In blender or food processor add all ingredients, and pulse until mixture is slightly pureed.
- Add peeled and deveined shrimp to marinade no sooner than two hours before cooking.
- Preheat grill.
- Grill shrimp just until no grey raw center remains
Sundried Tomato Jam
- In sauce pan sauté onions in olive oil and cook until lightly golden.
- Add garlic and sweat for one or two minutes.
- Add the sundried tomatoes, sugar, vinegar, water, water, thyme, salt, and pepper.
- Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes.
- Remove the cover and continue simmering until liquid is reduced and the mixture is the consistency of jam, about 5 to 10 more minutes. (Careful not to scorch as liquid evaporates)
- Remove the cover and continue simmering until liquid is reduced and the mixture is the consistency of jam, about 5 to 10 more minutes. (Careful not to scorch as liquid evaporates)
Grits
- Place the cream, chicken stock into a large, heavy-bottomed pot over medium-high heat and bring to a soft boil.
- In small sauté pan add olive oil, onion and sweat until lightly golden, add garlic and continue cooking for another couple minutes.
- Add to liquid pot.Slowly and gradually add the grits to liquid pot while continually whisking.
- Once all the grits have been incorporated, decrease the heat to low and cover.
- Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking.
- Cook for 20 to 25 minutes or until mixture is creamy.
- Mix should be slightly loose – add chicken stock or water at this point to adjust to creamy consistency.
- To finish: ensure mix is HOT, then off heat add pepper and butter, and whisk to combine.
- Once the butter is melted, whisk in cheese.
- You may use all vegetable stock or water if you wish. You may also substitute cornmeal or polenta for grits.