Last week I had a wonderful dinner at a new restaurant in Salt Lake called The Wild Grape. Their menu is marvelous. I sat through dinner trying to figure out how I could weasel my way back again the next night. I couldn't stop thinking about the Crab Au Gratin OR the Cheddar Grits OR the Spicy Shrimp, skewered and doing a great balancing act on the very tip top. Drool.
So here's my version (serves 2 to 3):
(BTW, this was a bit tricky to time. I would cook the grits first, leaving a little loose and finish cooking just before serving the au gratin. You will cook your shrimp immediately before plating.)
Crab/Asparagus Au gratin
1 lb - Asparagus, cut into 1-1/2 inch pieces
1 lb - Finger or New Potatoes, cut into 1 inch pieces, then boiled in salted water for 7 min or until just tender to a fork.
3/4 cup - Crab, claw meat worked well (see image below)
2 TB Butter
2 TB White Flour
1 Cup whole milk or you can use less fat but will take longer to get creamy consistency
1/2 tsp salt
1/4 tsp pepper or to taste
1/3 Cup grated parmesan
Shrimp and Marinade
I used large shrimp but I might switch next time to jumbo. Less chance of over cooking.
12 Shrimp - peeled and marinaded in
2 TB - Olive Oil
4 TB - Lemon Juice
2 tsp - Chili Powder
--Mix these 3 together then toss with shrimp. Only needs to marinate 15 to 30 min.
White Hominy Grits - Make according to package instructions, enough for 2 cups of cooked grits.
1/3 to 1/2 cup of Cheddar Cheese finely grated.
Measure out 3/4 cup (about 1/3 of a 12 oz can) of crab meat, depending on how much you like crab. Set aside.