grits, 155 grams
half & half, 450 grams
heavy cream, 450 grams
butter, 115 grams
salt & pepper to taste
olive oil, 15 grams
garlic, 15 grams
chile sauce, 35 grams
worcestershire sauce, 6 grams
lime juice, 8 grams
fresh parsley, 5 grams
liquid smoke, 3 grams
hot sauce, 2 grams
cayenne pepper, 2 grams
paprika, 1 gram
oregano, 1 gram
butter, 100 grams
salt and pepper to taste
GRITS:
SHRIMP BUTTER:
RECIPE FOR THE GRITS:
In a 2-qt. saucepan, bring the liquids to a boil over high heat. Reduce heat to low and whisk in grits.
Cook, whisking frequently, until grits are tender and creamy, 45+ minutes. You might need to add water throughout the cooking process to keep the consistency what you want.
Add the butter and stir until melted throughout. Season with salt and pepper to taste.
Cover and hold until ready to plate.
RECIPE FOR THE SHRIMP:
Sweat minced garlic in the olive oil until translucent.
Add all other ingredients except butter and simmer for ten minutes.
Pull off the heat and mount in butter cube by cube, let cool to room temp.
Use part of the sauce to marinate the shrimp for 2 hours.
Sauté the shrimp in the rest of the sauce.
SHRIMP & GRITS RECIPE:
Plate grits first then add 5 shrimp in the middle of the grits.
Use excess sauce to drizzle over each dish.
Garnish with chopped parsley and diced pimientos.
