Recipes

Kapolei High School Culinary Arts

Ewa Sweet Corn Grits with Kauai Shrimp and Broccoli Fritters

Yield: 4 Servings

  • Corn Grits:
  • 1/2 cup butter
  • 5 ears Aloun Farms corn, shucked
  • 1/2 cup small dice Sweet Ewa Onion
  • 1/2 cup Half and Half or heavy cream
  • 1 1/2 cups prepared whole grain grits (as directed on package)
  • Salt and pepper, to taste
  • In a saucepan, melt the butter and saute the corn and onion until slight browning is created. Place the mixture into a food processor and blend to a paste-like consistency. Return to saucepan. Add the Half and Half, prepared grits and salt and pepper. Add enough water to thin the consistency, if desired. Keep warm.
  • Two Oils for Drizzling:
  • 1/3 to 1/2 cup oil in a blender with a handful of green onions
  • 1/3 to 1/2 cup oil in a blender with a de-seeded red jalapeño pepper
  • Kauai Shrimp:
  • 12 large Kauai shrimp, peeled and deveined, tails left on
  • 1/4 cup olive oil
  • Creole blackening seasoning
  • Marinate shrimp in the olive oil and Creole blackening season for 20 minutes. Right before serving, saute the shrimp in a very hot cast iron skillet until they caramelize, become smoky and almost black around the edges.
  • Broccoli Fritters:
  • 1 1/2 pounds smoked bacon (non maple) cooked and crumbled
  • 1 pound Aloun Farms broccoli with stems and leaves, small dice
  • 6 ounces shredded colby cheese
  • 6 ounces Monterey jack cheese
  • 1/2 cup minced Sweet Ewa Onion
  • 3 eggs
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Italian bread crumbs
  • Vegetable oil for frying
  • Blanch diced broccoli in boiling water for 30 seconds. Drain. Immerse in ice water. Drain. Squeeze out as much water as possible. In a large mixing bowl, combine the bacon, broccoli, cheeses, onion, eggs, flour, salt and pepper. Refrigerate the mixture. When cool, coat with Italian bread crumbs. Fry in hot oil until golden brown. Keep warm.
  • Togarashi Mayonnaise:
  • 1/2 cup mayonnaise
  • 1 tablespoon togarashi (Japanese pepper blend)
  • 1 teaspoon rice wine vinegar
Plating:
  • Spoon corn grits on 4 plates or 4 deep bowls. Top with three shrimp each, tails up. Add broccoli fritters topped with togarashi mayonnaise. Drizzle all with two oils.

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