prepare the grits according to the package directions, seasoning with salt and adding a
alf to boil. Add the salt, pepper and grits. Cook for about 25
b>and let the stock simmer.
Whisk cornmeal with remaining 1 cup shrimp
b>the grits:.
In a large pot, combine half and half and cream and bring
casionally until thickened.
Uncover the grits, and add 1 1/2
Cut up the shrimp into thirds and season with Season Salt and set to the side
igh heat. Saute onion, celery, and garlic until tender, about 8
Shrimp and Ginger Fritters: Place the breadcrumbs and coconut milk together in a bowl, and set
Chop the raw shrimp and scallops (if necessary) into dime
Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside.
roiler.
Bring broth and water to a boil in
it while you begin the grits and gravy.
Prepare the grits in a large
b>grits), stirring occasionally. If the grits stick to the bottom of the pan, reduce the heat and
For the grits, bring the water and heavy cream to a boil
r the Shrimp Stock.
After peeling the shrimp, add the shells to the chicken stock and simmer
then stir in the grits. Cook the grits until thick and the chicken broth has been
Prepare grits recipe, using full amount of cheese.
Season to taste with black pepper; keep warm.
Peel shrimp.
Dice bacon and saute in skillet lightly.
Add enough peanut oil to bacon fat to make layer 1/8-inch deep.
When hot, add shrimp in even layer, turning as they color.
Add mushrooms, garlic and green onions. Stir and cook for several minutes.
Season with lemon juice, Tabasco, parsley, salt and pepper.
Divide grits on 4 plates. Spoon shrimp over top and serve immediately.
oil and add the garlic salt and toasted corn kernels. Slowly whisk in grits
Gradually whisk in the grits. Reduce the heat and simmer until the grits have thickened, 15
salt, and pepper to taste.
Sprinkle the spice mixture over the shrimp to