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Doc Ford's Shrimp & Grits with Sofrito sauce

June 17, 2014

Doc Ford's Shrimp & Grits with Sofrito sauce
6 shrimp, peeled and deveined
Cajun Blackening spice
Masa Harana( Corn Flour )
Grits(instant is ok)
cheddar cheese
1 jalapeno(fine diced)

Sofrito sauce
1 zuccini
1 yellow squash
2 tomato
5 peeled garlic cloves
2 red peppers
1 poblano pepper
5 button mushrooms
1 red onion


Slice all vegetables, toss with olive oil, 1 Tbsp chili powder, 1 Tbsp. ground cumin, salt and pepper, grill vegetables till slightly charred, take charred vegetables put in small sauce pot with chicken broth or vegetable broth just barely covering the vegetables, bring to boil for ten minutes, and puree.

Toss equal amounts of Cajun spice and masa, toss shrimp in this mixture well, and saute shrimp till cooked, place grits on the plate with your chosen vegetables, place shrimp around the grits and vegetables, finish with 2 fl. oz. of sauce.

Credit: Doc Ford's Rum Bar & Grille

Cape Coral, FL

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