Ingredients
4 cups Gruff Ancient Grain Grits prepared according to package directions
6 small grass fed tenderloins
1 lb raw shrimp
2lbs clams
1/2 cup grass fed butter
4 cloves peeled and minced garlic, divided
1/2 cup white wine
1/4 cup strong chicken stock
2 cup heavy cream
zest and juice of 1 lemon
1/4 tsp each salt and pepper plus extra for the steak
1 cup grated parmesan plus extra to garnish
1/2 cup sliced green onions
fresh parsley and lemon wedges
Preparation
INSTRUCTIONS
Meats
Peel and devein shrimp if needed
Preseason steaks with salt and pepper
Heat two medium sauté pans over medium heat
In the first pan, bring to medium high heat and the add steak.
Sear until browned and then flip and sear two more minutes.
Add 2 Tbsps butter and the remaining 1/2 garlic to the pan and flip steaks again to coat.
Remove from pan when done to your liking, drizzle with the remaining butter from the pan and set aside to rest.
In the second pan, melt butter and add 1/2 of the minced garlic.
Stir frequently until garlic is aromatic, but not overly browned.
Add white wine and continue to simmer for another minute or so.
Add shrimp and sauté until cooked through, being careful to not over cook.
When shrimp turns pink and opaque remove from liquid, cover and keep warm.
To this liquid add chicken stock and lemon juice/zest and stir. Reduce heat to medium low and add heavy cream, salt and pepper. Finally, add parmesan cheese and stir until melted and mixed into cream.
Assemble
Evenly spread grits onto a platter.
Place shrimp and clams upon the grits with cream sauce.
Sprinkle with green onions.
Garnish with parsley and lemon slices and extra parmesan. Enjoy!