Recipes

Shrimp and Pork Belly Confit Towers

Photo by Tim Hussey

Shrimp and Pork Belly Confit Towers with an Heirloom Tomato Salad

recipe heading-plus-icon

yields

24 fritters

    Pork Belly Confit
  • 1 large yellow onion, sliced
  • ¼ cup garlic, chopped
  • 1 ounce fresh thyme, chopped
  • 1½ pounds pork belly
  • 4 cups duck fat, lard, or oil
  • Salt and pepper to taste
  • Shrimp Butter
  • ½ pound unsalted butter, divided
  • 1 pound peeled and deveined shrimp
  • ¼ teaspoon salt
  • ¼ teaspoon white pepper
  • ¼ teaspoon cayenne pepper
  • ¼ cup dry sherry
  • 2 tablespoons lemon juice
  • Sautéed Shrimp in Shrimp Butter
  • ¼ cup shrimp butter
  • 6 jumbo shrimp, peeled and deveined
  • Squeeze fresh lemon juice
  • Salt and Pepper to taste
  • Grits with Shrimp Butter
  • 2 cups hot cooked Anson Mills stone ground grits
  • 1½ cups shrimp butter, at room temperature
  • Salt and Pepper to taste
  • Tomato Salad
  • 1 tablespoon lemon juice
  • ½ tablespoon lemon zest
  • 1 tablespoon mixed and chopped herbs (basil, parsley and/or thyme)
  • 2 tablespoons olive oil
  • 1 cup small heirloom tomatoes cut in half
  • Salt and pepper to taste
  • Fried Shrimp & Grit Fritters
  • 1 cup cooked stone ground grits
  • ¼ pound cooked shrimp, chopped
  • 1½ teaspoons lemon zest
  • 1 cup reggiano parmesan
  • ¼ cup all purpose flour
  • 1 egg combined with a little water
  • 1 cup panko crumbs
  • Salt and pepper to taste
  • Anson Mills Grits
  • ½ pound (2 sticks) unsalted butter
  • 2 cups Anson Mills “Carolina Whole Hominy Quick Yellow Grits”
  • 2 cups heavy cream
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • Assembly
  • 2 cups grits with shrimp butter
  • 6 one inch squares of pork belly confit
  • 6 sautéed jumbo shrimp
  • 1 cup heirloom tomato salad
  • 8 shrimp and grits fritters
  • ¼ cup micro greens, for garnish
steps

Pork Confit

  1. Preheat oven to 250 degrees. Place onion, garlic, thyme and pork belly in a large Dutch oven. Cover with fat. Cover Dutch oven and place in the oven.
  2. Cook for 2 or 3 hours.  Remove from the oven and let stand to cool in the fat. Remove from the fat and place on a cooling rack.
  3. Turn oven up to 400 degrees.  Cut the pork into 1 inch squares and place on ungreased baking tray with the fat side down. Cook for about 10-15 minutes or until hot and the fat is browned. Season with salt and pepper.

Shrimp Butter

  1. Melt 6 tablespoons of butter in a large sauté pan on medium heat.
  2. Add the shrimp and cook for 3 minutes. Add remaining ingredients and continue to cook for 2 more minutes or until the shrimp are cooked.
  3. Transfer mixture to a food processor and process on high until smooth. While the machine is running, add the remaining butter a little at a time and process until smooth again.
  4. Transfer to a large bowl and refrigerate until ready to use.

Sautéed Shrimp in Shrimp Butter

  1. Heat butter in sauté pan on medium heat, being careful not to brown the butter.
  2. Add shrimp to pan and sauté for 3 to 4 minutes, or until shrimp is pink and cooked through. Deglaze with fresh lemon juice. Salt and pepper to taste and serve immediately.

Shrimp Butter

  1. Fold butter into grits.
  2. Season with salt and pepper and serve.

Tomato Salad

  1. Mix lemon juice, zest, oil and herbs in a small bowl.
  2. Add the tomatoes and let them marinate for an hour before use. Salt and pepper to taste before serving.

Fried Shrimp & Grit Fritters

  1. Combine grits, shrimp, lemon and cheese together in a mixing bowl.
  2. Using a ½ oz scoop, form 24 round balls and place on parchment paper. Toss balls with flour and shake off excess. Roll in egg wash, toss in panko and then tap off excess. Chill until ready to cook.
  3. Place fritters in 350 degree fryer for approximately 3-5 minutes or until golden brown. Drain excess oil on paper towels and serve immediately.

Anson Mills Grits

  1. Combine 8 cups water with butter in a medium pot over medium heat. Bring to a boil.
  2. Slowly add grits, stirring continuously. Reduce to a simmer and cook, stirring occasionally, until tender, about 1 hour. As the grits cook, they will absorb water and become somewhat thick. Add cream in increments to prevent grits thickening to an unyielding mass. More water can also be added as necessary to yield to your preferred consistency. Season with salt and pepper.

For Assembly

  1. Plate three separate spoonfuls of grits onto each plate and top with pork belly pieces.
  2. Place sautéed shrimp on top of pork belly.
  3. Put heirloom salad and fritters in between stacks. Garnish with micro greens.
  • from Chef Michelle Weaver of Charleston Grill, Charleston, SC

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