Learn To Make Chef Jason Santos S Signature Shrimp And Grits At Buttermilk Amp Bourbon

Discover the secrets behind Chef Jason Santos's famous Shrimp and Grits recipe. This video demonstration takes you through the steps to create this New Orleans-inspired dish with a unique lobster-infused barbecue sauce.

• Chef Jason Santos demonstrates how to make his signature dish, Shrimp and Grits, at Buttermilk & Bourbon in Watertown, Massachusetts.
• The dish combines New Orleans and Cajun flavors and is known for its rich and complex taste.
• Chef Santos's unique twist on the dish includes a lobster-infused barbecue sauce.

In this video, Chef Jason Santos takes us behind the scenes at Buttermilk & Bourbon, a Cajun restaurant in Watertown, Massachusetts, to demonstrate how to make his signature dish, Shrimp and Grits. This classic southern dish is a blend of New Orleans and Cajun flavors, known for its rich and complex taste. Chef Santos adds his unique twist to this dish with a lobster-infused barbecue sauce, making it a standout on the menu.

• Chef Jason Santos showcases his signature dish, Shrimp and Grits, at Buttermilk & Bourbon.
• The dish combines New Orleans and Cajun flavors and is celebrated for its rich and complex taste.
• Chef Santos's innovative touch is the lobster-infused barbecue sauce, adding depth and uniqueness to the dish.

Chef Jason Santos, the mastermind behind this delectable dish, begins by introducing the setting Buttermilk & Bourbon in Watertown, Massachusetts. This restaurant is a melting pot of cultures and geographies, reflecting the diverse culinary influences that have shaped its menu. The video captures the excitement as Chef Santos takes viewers on a culinary journey through the preparation of Shrimp and Grits, a beloved signature dish that has graced the menu for six years.

The preparation process is a culinary spectacle. Chef Santos starts by heating canola oil in a hot pan and generously seasoning the shrimp with Cajun spice. The goal is to achieve a delightful sear, creating a delectable crust on the shrimp. As the shrimp sizzle in the pan, Chef Santos introduces andouille sausage, an ingredient that packs an incredible amount of flavor. The fat rendered from the sausage is a key element that will enhance the overall taste of the dish. A quick sauté is all it takes to infuse the dish with the essence of the andouille sausage.

While the shrimp and andouille sausage are cooking, Chef Santos emphasizes the importance of using a built-in thermometer to know when to flip the shrimp. As the shrimp start to curl and become slightly opaque, it's the perfect time to turn them over, revealing the beautiful caramelization of the crust.

To take the dish to the next level, Chef Santos introduces a secret ingredient – beer. He uses it to deglaze the pan, unlocking layers of flavor. Next, he adds a New Orleans barbecue sauce that features a unique twist – it's made from lobster bodies, garlic, Worcestershire sauce, and crystal hot sauce. This sauce adds a depth of flavor and complexity that sets this Shrimp and Grits dish apart.

The holy trinity, a mixture of red bell pepper, green bell pepper, onion, and garlic, is another vital component. It's added to the dish, enriching the flavor profile. To balance the strong flavors, a little butter is introduced to create a luxurious and harmonious sauce.

While the sauce is simmering and the shrimp are cooking, Chef Santos prepares green onion grits. These grits are made from white cornmeal, half and half, butter, and jalapeno, resulting in a creamy and flavorful side dish. A generous portion of these green onion grits is placed on a plate, and the beautifully seared shrimp are arranged on top. The lobster-infused barbecue sauce is drizzled over the shrimp, and the dish is finished with a garnish of fresh green onions.

The result is a visually stunning and mouthwatering plate of Shrimp and Grits, showcasing the perfect blend of New Orleans and Cajun flavors. Chef Santos's innovation and creativity shine through in every bite, making this dish truly special.

In a brief interview, Chef Santos reveals that Shrimp and Grits is a cherished and signature dish at Buttermilk & Bourbon. Its popularity isn't just about the food; it's about the people and the guests who have embraced it over the years. He shares that it was one of the first dishes he prepared when testing recipes for the restaurant's opening, and it quickly became a favorite. The dish's success lies in its simplicity, complexity of flavors, and its ability to be approachable and delicious at the same time.

Chef Santos believes that the dish's success is rooted in its deliciousness, with the perfect balance of spices and an authentic taste that is still accessible. Shrimp and grits may be a common dish in New Orleans, but Chef Santos's interpretation sets it apart with its unique barbecue sauce.

Before concluding, Chef Santos offers advice to those who want to recreate this dish at home. He emphasizes the importance of using fresh shrimp, as they are the stars of the dish. If time is a constraint, instant grits can be used without compromising the dish's flavor. The key, he notes, is to invest time, love, and effort into creating the dish to truly savor and enjoy it.

In summary, this video takes viewers on a culinary journey to Buttermilk & Bourbon, where Chef Jason Santos demonstrates how to create his signature Shrimp and Grits dish. This classic southern dish is elevated with the addition of a lobster-infused barbecue sauce, resulting in a rich and complex flavor profile. Chef Santos's passion for creating approachable yet delicious dishes shines through in his unique twist on this New Orleans-inspired favorite. Whether you're a fan of southern cuisine or a food enthusiast looking for a culinary adventure, this video provides a tantalizing look at a dish that's become a beloved signature at Buttermilk & Bourbon.

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