Dish of the Month: Social’s Smoked Shrimp and Corn Polenta
Friday, Aug. 2, 2013 By Kari Walker
Social Southern Table & Bar believes in two philosophies: be real, eat good. “Food is meant to be shared in a social atmosphere with good company,” says Executive Chef Marc Krampe, noting the sharing of food and drink among friends and family over a good meal inspires the senses. Social’s cuisine takes taste buds to classic Southern dishes with international influences and delivers flavors that do not disappoint. The EatLafayette Dish of the Month, smoked shrimp and corn polenta, is a twist on shrimp and grits and a taste of India. Krampe has featured it on the menu since Social opened in January and considers it one of the top five in diners’ favorites. Krampe’s base for the dish is a rich, creamy polenta topped with cold smoked shrimp in a madras curry oil and green tomato relish made in-house daily. This dish is one of the many gluten-free options on Social’s menu — the restaurant staff is knowledgeable on dishes and ingredients to better serve customers with dietary sensitivities. The Social gang’s hospitality includes extending the recipe to INDEats for the EatLafayette Dish of the Month feature. Get in the kitchen and in true Social fashion, try whipping up this dish alongside a Southern granny, because good food and good company are what it’s all about. Can’t take the heat and rather stay out of the kitchen? Visit Social at 3901 Johnston St. for this and more Southern-inspired dishes.
Polenta: 2/3 cup coarse cornmeal 1 cup whole milk 1 cup cream 2 t salt 3 T fresh grated Parmesan Combine milk and cream in a pot and bring to a simmer. Add the salt and whisk in the cornmeal. Turn the heat down to low and cover. Let cook for two to three hours stirring often until cornmeal is cooked and the polenta is rich and creamy. Stir in Parmesan before serving.
For the curry oil: 2 cups neutral oil 2 T curry powder 1 lemon grass chopped 1 Granny Smith apple chopped 1 yellow onion chopped Combine all ingredients with oil and bring to a simmer until vegetables begin to caramelize. Let cool to room temperature and strain through cheese cloth.
For the smoked shrimp: Cold smoke the shrimp at 80O degrees F. Season with salt and black pepper and sauté over medium-high heat with curry oil.
Social Southern Table & Bar 3901 Johnston St. (337) 456- 3274 www.socialsouthern.com
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