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Recipe Friday: Elevate & Sophisticate the Simple Classics

Impressive hors d'oeuvres are the perfect way to kick off a party or event. The key to throwing a memorable party is not just incredible food, but also incredible presentation.

During this year's Art of Catering Food, Chef Boris Seymore (BDS Catering) showcased how to elevate and sophisticate simple snack classics that look way more expensive than they truly are, helping you add more to your bottom line. 

Photo courtesy  Ivan Piedra Photography/AGNYC Productions, Inc./SpotMyPhotos

One of Seymore's ideas elevated traditional shrimp and grits by serving them in martini glasses. Check out the recipe below!

Photo courtesy Dana Gibbons Photography/AGNYC Productions, Inc.

Louisian Shrimp & Champagne Gouda Grits

Yield: 5


6 cups water
3 cups grits
½ T chicken bouillon
3 oz cream cheese, softened & cut into cubes
1 cup champagne cheese
1 cup gouda cheese
6 T olive oil
1 T minced garlic
2 cups spinach
1 cup onions, julienned
1 cup green bell pepper, julienned
30 ea. medium shrimp, peeled and deveined
3 tsp Cajun seasoning
1 ea. lemon
¾ cup white wine
¾ cup shrimp/chicken broth
6 cups heavy whipping cream
To taste salt & ground black pepper
1 T green onion, chopped, green parts only


  1. Bring water and ½ tablespoon chicken bouillon to a boil in a saucepan and slowly mix in the grits, add cream cheese, stirring constantly. Reduce heat to low and simmer grits until tender and smooth, about 20 minutes; add cheese and 3 cups of heavy cream. stir often. Set aside and keep warm.
  2. Heat olive oil in a large skillet over medium-high heat; Stir in minced garlic, spinach, onion and green bell pepper and cook until onion is translucent, about four minutes. Lightly stir the shrimp and Cajun seasoning, salt/pepper with the vegetables and olive oil just until pink, 30 to 45 seconds; remove shrimp spinach, onion and peppers from pan and set aside.
  3.  Pour white wine and squeeze lemon into the skillet and stir, dissolving any browned bits of food in the bottom of the skillet; reduce, add shrimp/chicken broth to skillet, reduce, slowly add 3 cups of the cream, reduce heat to low, and simmer until thickened, about 10 minutes. Turn off the stove, stir in butter. Season with salt and black pepper.
  4. Divide the grits serving plates and line the edge of each plate with shrimp. Pour cream sauce over grits and sprinkle each serving with chopped green onion tops.



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