Good Day Cafe: Chef Lucas Billheimer

Good Day Cafe: Chef Lucas Billheimer

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Executive Chef Lucas Billheimer of the Writing Room prepared rock shrimp and grits in the Good Day Cafe.

1703 2nd Avenue

New York, NY 10128

212-335-0075

http://www.thewritingroomnyc.com/

The Writing Room's Rock Shrimp and Grits

Serves 4

1 cup grits

3 cup whole milk

3 cup fish stock

¾ cup crème fraiche

¼ cup butter

12 oz Rock shrimp

4 oz thick cut bacon, diced

2 oz pickled scallions (recipe below)

4 tbsp cilantro, chopped

4 tbsp lemon segments, diced

2 lemons, halved

Smoked paprika, for garnish

Combine the milk and fish stock and bring to a boil. Slowly pour the grits in while whisking. Continue to whisk until the grits thicken, cook for 45 minutes on low heat while stirring until grits are cooked through. Whisk in the butter and crème fraiche.

Sauté the rock shrimp in a pan with a drizzle of oil until half cooked and then add bacon. Cook shrimp and bacon together until bacon is slightly rendered.

Serve the rock shrimp and bacon on top of the warm grits. Garnish with lemon segments, pickled scallions and cilantro. Sprinkle each serving with a dash of smoked paprika to taste and serve with a wedge of grilled lemon.

Pickled Scallions

Yields 1 cup pickles

1 bunch scallions, whites only, sliced into small disks

6 oz apple cider vinegar

4 oz water

2 oz sugar

1 tbsp salt

3 sprigs thyme

Combine vinegar, water, sugar and salt and bring to a boil. Pour over scallion disks and thyme and cover. Cool covered and serve.

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