The Hawthornes Attend Another Seafood Series Cooking Class At The NC Aquarium.

Welcome again to the NC Aquarium in Manteo.

The Hawthornes are attending another

cooking class in their ongoing seafood series.

First, I must say hello to all the critters.

Hello, critters!

Today's class is presented by Chef Jason Jordan

of Black Pelican Oceanfront Restaurant .

We started off with shrimp ceviche.

 

Shrimp Ceviche

Yield:  2 qts.

1 lb shrimp 26/30 count, chopped

2 lbs Roma tomatoes, diced

1 red onion, diced

1 cucumber, diced

2 oz. fresh cilantro, chopped

8 limes, juiced

1/2 oz. kosher salt

1 jalapeno, minced

Mix all together and let sit for a few hours

so the shrimp will "cook" in the citrus juice.

Next is shrimp and grits.

Shrimp and Grits

1 dozen shrimp

2 oz. diced tomatoes

2 oz. sliced red onion

1 1/2 oz. unsalted butter

1/2 oz. minced garlic

3/4 oz. Tabasco sauce

5 oz. jalapeno cheddar grits

4 oz. chablis

parsley

1 oz seafood seasoning

andouille sausage, sliced

For the grits, figure on a 4:1 ratio of water to grits.

I believe Chef Jordan used 11 cups water, 

1 cup heavy cream,

1 jalapeno,

and a pound of cheddar.

Sauté onion in a little olive oil,

then add in tomato and garlic.

Add shrimp.

Deglaze pan with wine and Tabasco.
Boil and reduce.

Add andouille sausage and butter.

Garnish with parsley.

Happy with my lunch,

I checked out the new exhibits.

Jellyfish!

I want a blue jellyfish room in my house.