Ingredients
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4 cups Gruff Ancient Grain Grits prepared according to package directions
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6 small grass fed tenderloins
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1 lb raw shrimp
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2lbs clams
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1/2 cup grass fed butter
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4 cloves peeled and minced garlic, divided
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1/2 cup white wine
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1/4 cup strong chicken stock
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2 cup heavy cream
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zest and juice of 1 lemon
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1/4 tsp each salt and pepper plus extra for the steak
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1 cup grated parmesan plus extra to garnish
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1/2 cup sliced green onions
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fresh parsley and lemon wedges
Preparation
INSTRUCTIONS
Meats
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Peel and devein shrimp if needed
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Preseason steaks with salt and pepper
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Heat two medium sauté pans over medium heat
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In the first pan, bring to medium high heat and the add steak.
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Sear until browned and then flip and sear two more minutes.
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Add 2 Tbsps butter and the remaining 1/2 garlic to the pan and flip steaks again to coat.
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Remove from pan when done to your liking, drizzle with the remaining butter from the pan and set aside to rest.
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In the second pan, melt butter and add 1/2 of the minced garlic.
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Stir frequently until garlic is aromatic, but not overly browned.
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Add white wine and continue to simmer for another minute or so.
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Add shrimp and sauté until cooked through, being careful to not over cook.
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When shrimp turns pink and opaque remove from liquid, cover and keep warm.
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To this liquid add chicken stock and lemon juice/zest and stir. Reduce heat to medium low and add heavy cream, salt and pepper. Finally, add parmesan cheese and stir until melted and mixed into cream.
Assemble
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Evenly spread grits onto a platter.
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Place shrimp and clams upon the grits with cream sauce.
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Sprinkle with green onions.
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Garnish with parsley and lemon slices and extra parmesan. Enjoy!
