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1
For the local red snapper - season fillets to taste and pan sear, then dust with dehydrated shrimp shells.
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2
For the dehydrated shrimp shells - after soaking in oyster foam, place 8-oz. of shrimp shells in a dehydrator over night. Later, mix dehydrated shrimp shells with salt and pepper to taste in a blender or food processor to form a powder.
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3
For the oyster foam - shuck a dozen fresh, local oysters over a mixing bowl to catch the juice. Eat the oysters! Add a half cup of cream and salt and pepper to taste. Mix with a whisk until frothy. Add 8-oz. shrimp shells and let them soak.
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4
For the grits/rice or grits rice - in a sauce pot, toast a pinch of saffron, then add 2 cups each of grits rice, cream and clam juice. Add a pinch of red pepper and fennel seed, plus salt and pepper to taste. Bring to a boil while continuously stirring. If mixture gets too thick, add a little left over oyster foam after shrimp shells have soaked. Finish with 1 cup of grated Parmesan cheese and an ounce of butter.
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5
For the seabean salad - In a mixing bowl, combine the following ingredients: 6-oz. of blanched seabeans, 4-oz. of candied pecans, 2-oz. of parsley, 1-oz. of shaved red onions, the juice from 2 lemons, and seasonings to taste. Toss.
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6
To plate - put a spoonful of grits rice in the center of a plate. Use a spatula to carefully place the red snapper fillet on top. Add seabean salad for garnish.
