CHEF: Tre
SEASON 3, EPISODE 7
ELIMINATION CHALLENGE: Create a snack for late-night Miami partiers.

Chipotle-Tomato Butter Sauce:
1 tablespoon grapeseed oil
½ onion, chopped
3 garlic cloves, chopped
4 plum tomatoes, chopped
3 canned chipotle chiles in adobo sauce
1 teaspoon whole black peppercorns
1 ½ cups low-sodium chicken stock
4 tablespoons unsalted butter
½ bunch fresh cilantro
Juice of ½ lemon
Salt

Grits:
2 cups low-sodium chicken stock
2/3 cup milk
4 tablespoons unsalted butter
2 cups instant grits
1 cup grilled corn kernels
½ cup diced poblano chiles
½ cup grated aged white Cheddar cheese
2 tablespoons chopped fresh cilantro
Salt and cracked black pepper

Shrimp:
9 thin slices bacon
18 large black tiger shrimp, peeled and deveined
2 teaspoons cracked black pepper
2 tablespoons grapeseed oil

For the Chipotle-Tomato Butter Sauce:

1. In a medium saucepan, heat the oil over medium heat. Add the onion and garlic and sauté until just starting to soften, about 4 minutes. Add the tomatoes, chipotles, and peppercorns. Cook, stirring, for 3 minutes.

2. Add the stock and bring to a brisk simmer. Cook for 5 minutes, then transfer to a blender and blend until smooth. Return the liquid to the saucepan and place over low heat. Whisk in 1 tablespoon of the butter at a time. Add the cilantro and lemon juice. Remove from the heat and let steep for 5 minutes. Season with salt to taste. Pour through a fine-mesh sieve set over a clean saucepan and cover to keep warm.

For the Grits:

In a large saucepan, combine the stock and milk. Bring to a simmer and add the butter. When the butter has melted, gradually whisk in the grits. When the grits begin to thicken, lower the heat. Fold in the corn, chiles, cheese, cilantro, and salt and pepper to taste. Cook, stirring gently, until the cheese is melted and the grits are thick. If the grits are too thick, add a bit of water or more stock. Cover and keep warm.

For the Shrimp:

1. Cut the bacon slices in half crosswise. Wrap each shrimp with ½ slice of bacon. Sprinkle with cracked black pepper.

2. Divide the oil between 2 medium sauté pans or skillets and heat over medium heat. Add the shrimp and cook until the shrimp is opaque and the bacon is crisp, turning frequently, 5 to 8 minutes.

3. Spoon a small mound of grits onto the center of each plate. Drizzle some of the sauce around the grits. Place 3 shrimp around the grits. Serve immediately.

Copyright © 2008 by Tre Wilcox. All rights reserved.