- 3 c Kikkoman Soy Sauce
- 3 c Zelko Honey, hive fresh
- 3 c Sweet Garlic Chili Sauce (need to make)
- 1 c Granulated Sugar
- 1 c H2o (water)
- 1 tsp Kosher Salt
- 10 Red Finger Chili’s, rough chopped
- ¼ c Rice Wine Vinegar
- ¼ White Vinegar
- 2 tbsp Garlic, small rough chopped
- 1/8 tbsp xanthan gum
- 3 tbsp Olive Oil
- 2½ qts Homestead Gristmill Stone-ground Polenta
- 2 c Brazos Valley, TX. White Cheddar, Whole Milk
- 5 qts Chicken Stock, House Made
- 1¼ qts H2o
- 16 oz Unsalted Butter, cubed
- 8 oz Bacon Fat
- - Salt and Fresh Cracked Black Pepper TT
- 2 tsp All dry spices (combined): Paprika, Cayenne Pepper, Black Pepper, Celery Seed & Salt
- 80 Brown Bay Shrimp, 10/15, Cleaned and Deveined
- ½ c Minced Garlic
- ½ c Minced Shallots
- Olive Oil, to coat the shrimp
Sweet Soy Agave Nectar
For Sweet Chili Sauce add:
White Gristmill Polenta
Here’s a fun recipe from Executive Chef Jamie Zelko of Zelko Bistro in the Heights. Her bee project is amazing! Watch this video to see more from my time spent there. Then, feast upon her Texas Brown Bay Shrimp & Grits made with sweet soy agave nectar…just incredible.
Directions: Sweet Soy Agave Nectar
In a sauce pot heat up olive oil and sweat garlic, finger chili’s until soft. Then add rice wine vinegar and white vinegar. When deglazed add sugar, water and xanthan gum (to thicken). Bring to a simmer, season with salt and remove from heat when it coats the back of a spoon. Place hot liquid in a shallow steel pan and chill
For Completed Sauce: Combine Chili Sauce, Soy Sauce and Zelko Raw Honey together in a bowl and whisk until fully emulsified, then put into squeeze bottles.
*You may substitute local Honey for the Agave Nectar.
Directions: Polenta Grits
In a large, heavy saucepan, combine 1 ¼ quarts of water with the 5 quarts of chicken stock. Bring to a boil and slowly add the polenta, whisking constantly. Reduce the heat to low and simmer, stirring often with a large wooden spoon, until the polenta thickens, about 25 minutes. Add the butter, bacon fat and stir until melted. Add the white cheddar and stir well.
Adjust seasoning, to taste, and serve hot. Cook off 1 pound of Apple-Smoked Bacon (or your choice) until crisp. Small chop when it cools down some, reserve for plating.
Add the shrimp to a stainless steel bowl and add spices throughout the shrimp, with olive oil, give a good toss, evenly coating.
In a sauté pan (or Plancha if cooking in bulk) add olive oil, garlic and shallots and bring to translucent, over medium heat. Then evenly brown and cook for only a minute or two, depending on size. They take a short amount of time before they cook. When you see the white or protein coagulate, they are well done, so slightly before that moment.
Get a deep bowl and spoon warm grits into the center, add 4 each sautéed shrimp and top with crisp apple-smoked bacon. Finish with fresh scallions and Sweet Agave Nectar.
Quick Notes & References:
** You may substitute Zelko Chili Sauce for any Asian Chili Sauce or Maploy Sweet Sauce.
** To make the dish Gluten Free use Classic Asian “Superior Light” Soy Sauce instead of Kikkoman Soy Sauce.
Chef Zelko Fact to Remember…
You may substitute for Zelko Raw Honey: Agave Nectar is Gluten Free and also has a low glycemic index for your more severe cases, such as Hypoglycemia and Diabetes