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Early Summer Succotash with Grilled Shrimp, Cheddar Grits, and Sundried Tomato Jam

Chef Julie Selonke - Oakland Community College
Course Side Dish
Cuisine American

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.