This post brought to you by P.F. Chang’s. All opinions are 100% mine.
OH. MY. GOODNESS!!!!!!!
The Chef never — okay, rarely — uses exclamation marks, so when I get a text like this, it either means something really, really good or really, really bad has happened. On this occasion, it was really, really good.
We had been working on recipe development for P. F. Chang’s The Goodness of Fall Contest and I was not at home when he finished creating the dish we had been brainstorming. So when I received this text message, I knew it had been a success.
When I did get home and test-tasted it for myself, I had to agree … OH. MY. GOODNESS!!!!!!! I know I’m slightly biased, but I think he’s outdone himself this time. The Asian flavor elements in this dish, paired with the western, southern shrimp and grits classic, taste amazing! Honestly, I like this better than his “regular” shrimp and grits recipe.
Check Out P. F. Chang’s Fall Seasonal Menu
Before we get to the recipe, though, we have some information to share with you about the contest, which was launched by P. F. Chang’s in celebration of the arrival of Fall and their Fall Seasonal Menu. The menu includes dishes like:
- Pumpkin Dessert Wontons
- Apple Dessert Wontons
- Shanghai Waldorf Salad
- Vietnamese Noodles with Steak and Shrimp
- Citrus Mustard Prawns
Just to name a few! You can see the entire menu here.
The Chef is most interested in trying Citrus Mustard Prawns, which I also would love to try.
But I may have to taste a bite of his because I also would like to try the Vietnamese Noodles with Steak and Shrimp!
Not Familiar with P. F. Chang’s?
If you’re not familiar with P. F. Chang’s, it is a China Bistro that serves dishes prepared to order using only the freshest and highest quality ingredients. The environment in which you will dine has been created with a unique combination of the Chinese and American cultures, with the focal point being a hand-painted panoramic mural depicting 12th Century China.
Those who love culture, history and Asian cuisine are sure to enjoy the dining experience. You can find the location closest to you here or connect with P. F. Chang’s on social media to stay up to date:
- Follow @pfchangs on Twitter
- Follow P.F. Chang’s on Pinterest
More about The Goodness of Fall Contest
P. F. Chang’s is taking recipe entries into their The Goodness of Fall Contest between now and November 15, 2013. Recipes must use at least three of the fall ingredients list for the contest, the same ingredients featured on their Fall Seasonal Menu.
The grand prize
The grand prize winner and one lucky guest will win a two-night trip to Napa Valley in Spring of 2014, including an exclusive chef’s dinner at a vineyard where judges Philip Chiang and Yuji Iwasa will be cooking some of their favorite dishes. P.F. Chang’s Director of Beverage Mary Melton will also be there, guiding the winners through an extensive wine tasting. [Source: P. F. Chang’s Facebook Contest App]
There also will be a daily drawing for a $50 P. F. Chang’s gift card.
Recipes will be voted on by the public and then will be considered by a panel of judges: Philip Chiang, Co-Founder of P. F. Chang’s; Yuji Iwasa, Head Development Chef of P. F. Changs; Mary Melton, Director of Beverage for P. F. Chang’s; and Jennifer Chong, a Food Blogger.
For much more detail about the contest and for official rules, visit P. F. Chang’s Facebook Contest App page here. When you visit the page, you will find a printable $10 off $40 special offer from P. F. Chang’s!
Get in your kitchen and start creating your recipe entry! Check the Official Contest rules here for eligibility and all other requirements.
Here is The Chef’s East/West Shrimp and Grits Recipe!
- [For the grit cakes]: 4-6 cups water
- 1 cup yellow stone-ground corn grits
- 4 tablespoons salted butter
- 3 tablespoons heavy cream
- 1 teaspoon yellow curry powder
- 1 teaspoon Kosher salt
- [For the shrimp gravy]: 4 pieces beef bacon
- 1 cup green apple (Granny Smith), cored and diced
- dash cider vinegar
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 1 medium shallot, small dice
- 1 cup (Asian) Shitake mushrooms, julienne
- 2 small red chili peppers, diced, pith and seeds removed
- 1 ¾ cups sweetened coconut milk
- 1 pound 16 to 20 count shrimp (Prawns), peeled, deveined, tail off
- ⅛ teaspoon Chinese 5-Spice Powder
- dash Kosher salt
- scallions, chopped
- [To make grit cakes]: Bring 4 to 6 cups water to a boil. Slowly stir in one cup of grits and bring back to a boil. Turn heat down to low, cover and simmer approximately 30-40 minutes, stirring occasionally.
- Once grits are soft and creamy, remove from heat. Stir in butter, heavy cream, curry powder and Kosher salt. Spray a small rectangular baking dish (approximately 7x9-inch) generously with cooking spray. Pour cooked grits into dish, cover with saran wrap and place in freezer to cool completely.
- [To make shrimp gravy]: Cook 4 pieces of beef bacon until crispy. Place on paper towel and blot excess grease. Allow to cool and crumble into bacon bits. Set aside.
- Place diced green apple (I used Granny Smith) in a bowl with cold water and add a dash of cider vinegar. Set aside. [Note: This will keep apples from turning brown.]
- Add 2 tablespoons olive oil and two tablespoons salted butter to cold pan. Allow butter to melt slowly over medium-low heat.
- Add diced shallot and sauté until soft.
- Add julienne mushrooms and chili peppers. Saute approximately 1 minute until soft. Turn heat to low and add coconut milk. Bring coconut milk to poaching temperature.
- Add apples, shrimp and 5-Spice Powder. Slowly poach shrimp in liquid until pink.
- Add a dash Kosher salt. Stir and keep warm.
- [Assembly]: Remove chilled yellow corn grits from freezer. Using a knife or spatula, cut grits into equal portion rectangles. Heat small non-stick skillet over medium to high heat. Add enough olive oil to cover bottom. Carefully remove a rectangle grit cake from baking dish and lightly dust with flour on both sides. Fry grit cake in hot oil until golden brown, turning once. Place on paper towel to drain.
- Once drained, cut rectangular grit cake into two triangles and place on serving dish. Ladle shrimp gravy over top and garnish with bacon crumbles and chopped scallions.
Which of P. F. Chang’s new fall dishes are you most interested in trying? Leave us a comment and let us know!
About the Author
Adopted at age 2, grew up in the Charlotte, NC area. Obtained Bachelor of Arts degree in Psychology from Appalachian State University. Loves being a Mom of two and taste-testing Chef John's culinary creations and sharing them with readers.
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