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Fearing's Cowboy Shrimp On White Corn Grits Print E-mail
by Sandra Lewis    Thu, Jun 28, 2007, 11:58 AM
It was bare concrete and a bit dusty on my first visit, but, oh, the vision of what’s to come.

It is "Fearing's" and the mastermind behind the vision, Dean Fearing, stepped lively and spoke passionately about his venture on a recent hard-hat tour of the restaurant's space in the Ritz-Carlton Dallas.

Fearing has created four unique dining areas in one. Depending on your mood, whim, or fancy on any given evening you can dress up, dress down, dine inside or out, or just mosey on in for a drink and rest your weary elbows on the rattlesnake bar. Each of the dining areas will be served from the same menu so there are no worries about missing out.

I interviewed Dean about his new gig; he’s happier than I’ve ever seen him and oozes enthusiasm. Watch the interview here.

Anticipated opening for Fearing's and The Riz-Carlton Dallas is Summer 2007. I'm looking forward to crossing the threshold again and seeing the vision that has sprung to life since my earlier visit.

In anticipation of some fantastic food at Fearing's, I gave it a go with Dean’s “Cowboy Shrimp on White Corn Grits” recipe. It’s a two thumbs-up dish; exploding with flavor. It’s a company-worthy, yet simple enough to consider for a weeknight entree.



Cowboy Shrimp On White Corn Grits
3 tablespoons olive oil
8 shrimp (1015 size) peeled and deveined
2 tablespoons garlic, minced
1/4 cup red onion, minced
2 tablespoons jalapeno, minced
1 teaspoon ground cumin
1/4 cup pinto beans, cooked
1/4 cup chopped tomato
2 tablespoons chopped cilantro
1/4 cup crumbled bacon
1/23/4 cup chicken stock
Salt to taste
Lime juice to taste
Tabasco to taste
2 cups creamy white corn grits, cooked according to package directions
Cilantro sprigs for garnish

Heat olive oil in heavy bottom saute pan until hot. Season shrimp with salt. Saute shrimp for approximately 2 minutes. Add garlic, onion, jalapeno, and cumin. Saute 12 minutes additionally then add beans, tomato, cilantro, bacon, and stock. Simmer until shrimp are cooked then season with salt, lime juice, and Tabasco.

Spoon 1/41/3 cup cooked grits in center of plate. Place 2 shrimp on top of the grits. Spoon sauce over shrimp and garnish with cilantro sprig.

Serves 4

Sandra’s Cooking Notes:
- I used smaller shrimp than the recipe calls for; it’s what I had on hand.
- I used yellow corn grits instead of white. I grew up in Texas and have eaten white grits my entire life. I thought the yellow grits, also organic, was a nice change of pace.
- Don't be afraid to make substitutions.
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