Recipe by the Charlotte Westin
Shrimp and Grits Frittata/Sweet Potato/ Scallion Aioli
Bring 2 Cups of Chicken Stock to a Boil. Add ¼ Teaspoon of Salt. Add ½ Cup Course Ground Grits. Reduce Heat to Low and Stir Constantly Until Grits are Thickened. Add 1/3 Cup of Shredded Smoked Cheddar Cheese and 1 Tablespoons of Freshly Chopped Chives.
Sauté 1/2# of Andouille Sausage for a few Minutes. Add 2 Tablespoons Diced Red Onion, 1 Tablespoon of Red Bell Pepper and Green Bell Pepper. Season with Salt, Pepper and Red Chile Flake.
Make Egg Mix by Mixing 6 Eggs with ½ Cup of Heavy Cream.
Place 5 Dollops of Grits in the Pan and Pour Egg Mix Over the Top.
Bake at 350° in a Preheated Oven Until Set (About 25 Minutes).
Sauté 1 Teaspoon of Garlic and 1 Teaspoon of Shallot Until Softened. Add 1 Cup of Sliced Shrimp, ½ Teaspoon of Cajun Seasoning and a Pinch of Black Pepper. Sauté for a Minute. Add a Splash of White Wine, 4 Dashed of Worcestershire and Crystal’s Hot Sauce to taste. Reduce by Half. Finish with Heavy Cream and Reduce Again. Take off Heat and Add Fresh Chopped Scallions.
Pan Fried Sweet Potatoes
Peel and Dice 4 Sweet Potatoes. Cook them in Salted Boiling Water for 5 Minutes. Drain and Set Aside. In a Sauté Pan Cook 4 Julienned Shallots Until Soft. Add ¼ Cup Brown Sugar and Cook Over Low Heat. Add 2 Oz. of Bourbon and Flame. Reduce Mix by Half. Add Sweet Potatoes and Cook Until they are Crispy and Covered and Caramelized.
Grill 1 Bunch of Green Onion. Place in a Blender with 1 Clove of Roasted Garlic, 1 Egg Yolk,
1 Lemon (Zested and Juiced), ¼ Teaspoon of Dijon Mustard, 1 Teaspoon of White Vinegar, Salt and Pepper. Puree Until Smooth and Slowly Add ¾ Cup of Olive Oil.
Lay the Pan Fried Sweet Potatoes on the Plate and Top with a Slice of Frittata. Top Frittata with Creole Cream. Garnish with Chive Batons and a Drizzle of Scallion Aioli.
Serve with Bloody Mary’s!