Chef Cater on WBIR for Rainbow Trout with Shrimp and Grits Dish

Chef Carter was featured on WBIR this month for his Rainbow Trout with Shrimp and Grits dish. In case you missed his appearance you can watch it at bit.ly/o9oMY6.

Rainbow Trout with Shrimp and Grits
Cornmeal
Buttermilk
Trout Filets

Season trout with salt and pepper. Dip in buttermilk then into cornmeal to get a light coating on the flesh side only. Pan fry in clarified butter on medium high heat until golden brown, about 1.5 minutes. Flip and cook for 20 seconds.
This should be done right at serving time as the fish will loose its crispness very quick.

Grits
2 cups half and half
2 cups chicken stock (optional) can use water
1 cups stone ground grits
Salt and pepper

Bring liquids to a simmer in a non reactive pot. Add 2 t salt and 1 t pepper. Cook grits in liquid until creamy, stirring often, for about 1 hour. Adjust seasoning.

Local Andouille Sausage and Shrimp
Andouille ¼ cup, cut in half, then sliced,
1/2 Shallot julienned
Shrimp 3 per person
Cream about 1/2 cup, maybe more
White wine 1 oz
Fresh Herbs (thyme,parsley) couple pinches of each

In a sauté pan render the sausage in a couple of teaspoons of olive oil for about 1 minute; then add shallots and cook for 1 more minute. Add shrimp and sauté briefly (they will not be done at this point), deglaze pan with white wine and let it reduce by about half. Add cream and turn down heat to low. Let this simmer to reduce and the shrimp finish cooking (about 4-5 minutes). Season and add herbs.