Rocco's Dinner Party - Shrimp and Grits: Jalapeno Scallion Emulsion

Ingredients:

Shrimp and Grits:

• 2 rock shrimp
• 1 bunch cilantro
• 1 lemon, zested
• 1/4 pound butter

Grits:

• 2 quarts milk
• 1 jalapeño
• 2 sprigs thyme
• 2 sprigs rosemary
• 2 shallots
• 1 garlic clove
• 1/2 pint of white grits

Jalapeño Emulsion:

• 1 jalapeño
• 2 bunches of scallions
• 1/2 cup extra virgin olive oil

Shrimp:

1. Marinate the shrimp with bunch cilantro and a lemon zest. Once the grits are cooked sauté shrimp in pan with butter until done.

Grits:

1. Steep the milk with jalapeño, thyme, rosemary, shallots, garlic. Once it comes to a simmer strain.

2. Add milk back to pot bring to simmer and stir in grits. Cook grits for 20-30 minutes.

Jalapeño Emulsion:

1. Blend Jalapeño with no seeds, scallions, and oil. Season Salt and pepper to taste