NPR News

Talula's Smoky Spoonbread with Sauteed Shrimp, Chanterelles and Creamed Greens

NPR

Published April 22, 2008 at 9:18 AM EDT

Makes 4 servings

Spoonbread

3 cups water

1/2 cup heavy cream

1/2 cup buttermilk

8 tablespoons (1 stick) unsalted butter

1 cup cornmeal

3 large eggs

½ teaspoon baking powder

½ teaspoon baking soda

Salt, to taste

¼ cup freshly grated Parmesan cheese

Hot sauce, to taste

White pepper, to taste

4 thin slices smoked ham, each cut into 3 strips

Spicy Greens See below.

Sauteed Shrimp See below.

Combine water, cream and buttermilk in large, heavy saucepan. Bring to a boil over high heat, stirring occasionally.

Reduce heat and stir in cornmeal, simmering for 15 minutes. Remove from heat and stir in butter.

Transfer mixture to stand mixture fitted with paddle. Beat at medium speed until mixture has cooled to lukewarm. Beat in eggs, one at a time, until incorporated. Add baking powder, baking soda, salt and grated Parmesan cheese.

Heat oven to 350 degrees F.

Lightly butter muffin tin with 12 wells. Place strip of ham in each well, then spoon batter until nearly level with top. Bake at 350 degrees F. for 15 minutes or until lightly browned.

Meanwhile, prepare spicy greens, mushrooms and — when spoonbread has been removed from oven — the shrimp.

To serve, spoon some creamed greens on center of plate, allowing it to pool. Top with spoonbread and sautéed shrimp and mushrooms. Drizzle with remaining cream sauce.

Spicy Greens in Garlic Cream

1 teaspoon butter

1 cup coarsely chopped greens (mustard, kale, chard or spinach)

1 cup heavy cream

1 clove roasted garlic, finely chopped

Salt and pepper, to taste

Heat butter in skillet over medium-high heat. Stir in greens, cooking just until wilted. Stir in cream and garlic, bringing just to a boil. Reduce heat and simmer, stirring frequently, for 5 minutes.

Shrimp and Chanterelles

2 to 3 tablespoons olive oil

1 tablespoon butter

1/2 cup coarsely chopped chanterelles or other mushrooms

1 pound medium shrimp, peeled and deveined

Salt and pepper, to taste

Heat oil and butter in large skillet. Stir in mushrooms and cook 1 minute, stirring frequently. Add shrimp and continue stirring, frequently, until shrimp turns pink and becomes slightly firm, about 2 to 3 minutes. Remove from heat immediately.