Great Food, Fine Wine and Good Conversation with Supper Friends

Supper Friends
Supper Friends

If you love great food, fine wine and good conversation, but prefer things a bit more low key than a super packed and busy restaurant, join the club. Supper friends dinner club, that is! Chef Jason Carroll of Supper Friends and 2 Dine 4 Fine Catering joined us in the studio to tell us more about it. Supper Friends is a unique delicious dinner club in the heart of Austin where food, wine and conversation are celebrated. Chef Jason Carroll shared his recipe for Shrimp & Grits with Grilled Asparagus & Red Eye Gravy, one of the dishes for their upcoming Supper Friends on Saturday January 17th. Supper Friends will be holding their next gourmet get together this Friday, January 9th with a Dia de los Reyes theme; the event is from 7pm to 10:30pm at Swoop house. Go to SupperFriends.com for more information.

Supper Friends Shrimp & Grits, Grilled Asparagus and Red Eye Gravy (Serves 2-3 servings)
by Chef Jason Carroll

For Shrimp:

  • 12 shrimp
  • 24 asparagus tips, blanched
  • 2 cloves garlic, sliced thin
  • 1 shallot, minced
  • Parsley
  • Thyme
  • Salt and pepper

Season shrimp with salt and pepper. Saute shallot and garlic until soft. Add shrimp and asparagus- cook until shrimp are pink, approx. 4 minutes. Add herbs and deglaze with gravy (below).

For Grits:

  • 1 cup grits, coarsely ground
  • 2 cups milk
  • 2 cups water
  • 1 cup aged cheddar
  • 2 Tbsp butter
  • Salt and pepper

Bring milk and water to a boil – add grits and lower heat to a simmer. Stir frequently until thick and grits are soft to the bite. Finish with cheese and butter. Season to taste.

For Red Eye Gravy:

  • ½ cup veal stock
  • ½ cup shrimp stock
  • 2 oz coffee
  • 2 Tbsp tomato paste
  • Tabasco
  • Salt

Bring stocks, coffee and tomato paste to a boil. Turn to a simmer and reduce by 1/3. Add Tabasco and salt to taste.

 

 

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