Let’s do brunch with Chef Brian Jupiter, a Mariano's Tastemaker

While I love to grab brunch with friends at a restaurant, the meal has quickly become one of my favorite hosting opportunities. The sun is shining brighter, the food and drinks are delicious, and after the event, you still have the afternoon and evening ahead of you. With so many occasions in the spring — Easter, Passover, Eid, Mother’s Day, Father’s Day, graduations, and more ­— it’s the perfect season to gather your friends and family for a brunch party!

One of my favorite brunch recipes comes from Brian Jupiter, Mariano’s Tastemaker and executive chef of Frontier (1072 N. Milwaukee Ave., Thefrontierchicago.com) and Ina Mae Tavern & Packaged Goods (1415 N. Wood St., Inamaetavern.com). His shrimp and grits dish comes together quickly, is simple and satisfying, and is impressive enough to elevate brunch to a celebration.

I set the table with a few vases of flowers, provide a mimosa or Bloody Mary bar, and serve the shrimp and grits alongside lightly dressed mixed greens and a plate of pastries. Enjoy!

Shrimp & Grits

Serves 3-4

3 ½ cups heavy cream

3 ¼ cups water

1 ½ tablespoons salt

½ teaspoon ground pepper

4 tablespoons butter

1 ½ cups stone-ground grits

1 cup corn, fresh

1 pound shrimp, peeled and deveined

½ pound shredded Parmesan cheese

3 tablespoons chives, cut fine

2 tablespoons fresh thyme leaves

In a 1-gallon stockpot, combine heavy cream, water, salt, pepper and butter. Bring to a low boil over medium-high heat. Add grits and stir well into the liquid. Reduce heat to medium-low and cover. Cook for 12-14 minutes, stirring occasionally until thickened.

 Add shrimp and corn. Cook uncovered for 10 minutes, stirring frequently. Remove from heat and add cheese, chives and thyme. Adjust seasoning to taste if necessary. Serve.

(https://www.marianos.com/i/tastemakers/brianjupiter)

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