Lunchbreak: Devon Seafood Grill

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Chef John Cosnotti

Devon Seafood Grill
39 E. Chicago Avenue
Chicago
(312) 440-8660
www.devonseafood.com

 

Devon Seafood Grill Holiday Gift Cards

Black Friday shoppers are encouraged to stop in to Devon Seafood Grill for a special gift card incentive. For every $100 in gift cards purchased, guests receive two bonus $20 certificates.

 

Devon Seafood Grill Launches Two New Menus: Perfect Dining Destination for Holiday Shoppers

 

The Oyster Bar. Devon Seafood Grill’s Oyster Bar upstairs menu features “less” and “more” portion options that are perfect for sharing in the lounge atmosphere, including items like Cornflake Fried Oyster Sliders, Smoked Salmon Flatbread, and Achiote Grilled Swordfish Tacos. Perfect to enjoy with seasonal, handcrafted martinis, cocktails, wine and spirits.

 

Devon Downstairs. The new Devon Downstairs fine dining menu features an expanded selection of Prime steaks and fresh seafood, simply grilled or in a variety of Chef’s preparations along with new shareable sides.

Shrimp and White Cheddar Grits

 Yields: 4 people

Corn Broth

Ingredients:

2.5 LBS Fresh Corn

1.5 QTS Chicken Broth

Instructions:

Place corn and chicken broth in stockpot and bring to boil, reduce heat and simmer for 5 minutes and remove from heat. Pour into blender until smooth. Push through a fine-wired strainer and cool down before using.

 

White Corn Grit Base Recipe

Ingredients:

3 QTS + 2 Cups Water 2 Cups White Cornmeal

2 TBL Salt

¼ TSP White Pepper

Instructions:

Bring water to a rapid boil in a pan. Sprinkle in cornmeal while constantly whisking, if cornmeal is not properly whisked in, it will lump up. Add salt and white pepper. Bring cornmeal mix back to a boil, turn down heat and let simmer for 30 minutes stirring occasionally.

Remove pan from heat and pour grit base into a large pan and let it sit at room temperature until the heat has dissipated. Refrigerate until needed.

 

Shrimp & Grits

Ingredients:

2 TBL Salted Butter Cubes

16 EACH Shrimp 16/20, Thawed

2.5 TSP Minced Shallots

2 TBL Roasted Bacon Cubes

3 TBL Diced Tomatoes

6 OZ Corn Broth

3 OZ Beer (Any dark beer)

1 TBL Chili Powder

2 TBL Chives

3 TBL Salted Butter Cubes

1.25 Cups White Corn Grits

3 TBL Fresh Corn, Blanched

3 TBL Heavy Cream

1/3 Cup White Cheddar, Shredded

¾ Cup Chives

1/3 TSP Salt & Pepper

Green Onions (garnish)

Instructions:

Heat butter in a sauce pan. Place seasoned shrimp into pan and begin to cook. Add shallots. Bacon, and tomatoes to pan and cook for 30 seconds. Turn shrimp over, add beer, corn broth, chili powder, and chives to pan. Bring to a boil. Remove pan from heat, add butter and stir until butter is fully melted and sauce is slightly thickened.

In another pan add grit base, blanched corn, and heavy cream to pan, place on burner and bring to a boil while stirring. Stir in cheese and chives, and remove from heat. Place hot grit mix into a bowl . Place shrimp on top of grits and spoon sauce around the outside of the grits. Garnish with sliced green onions.

 

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