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1
To prepare the shrimp, shell and devein, leaving the head on and reserving shells for the Shrimp Reduction.
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2
Slice the pancetta or have your grocer slice it for you the same thickness as slab bacon.
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3
Wrap the flesh part of each shrimp with the pancetta.
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4
To cook the shrimp, season the shrimp with lemon pepper and saute over medium heat until the pancetta is golden brown and crisp.
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5
Deglaze the pan with Worcestershire and reduce to coat the shrimp.
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6
Reserve for plating.
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7
To cook the grits: Bring the milk, water and jalapenos to a simmer over medium heat.
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8
Add the grits and butter; simmer until tender adding additional water if needed, stirring occasionally.
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9
When grits are tender, finish with mascarpone cheese and season with salt and pepper.
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10
Reserve warm for plating.
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11
In a small saucepan sweat the shallot, corn cobs and shrimp shells in whole butter until orange.
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12
Add tomato paste and caramelize.
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13
Deglaze with white wine and reduce.
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14
Add shrimp stock and simmer for 1/2 hour.
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15
Strain, reduce by 1/2 and finish with whole buerre manie - buerre manie is made by combining the whole butter with the flour.
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16
Reserve for plating.
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17
Fry okra in 350 degrees F oil until golden.
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18
Grill heirloom tomatoes.
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19
Place tomatoes and okra in the middle of the plate, spoon grits on top of the okra and tomatoes, arrange shrimp around the plate.
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20
Sprinkle shaved fennel, fronds and parsley on top of dish.
