Create Your Own Creole Dish


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Updated: 5/14/2013 5:30 pm Published: 5/03/2013 1:36 pm


Jumbo shrimp, spicy stone ground grits, cheddar, creole bbq sauce.
For the shrimp: fire up the grill, season the shrimp w salt and pepper, toss in canola oil and grill till just done.
For the grits:
1 cup stone ground grits
1.5 cup heavy cream
2 cups milk
1 tablespoon honey
1 teaspoon cayenne
.3 lbs Irish cheddar
4 jalapenos, medium dice.

Combine grits, milk, cream, honey and cayenne in a heavy bottomed sauce pan and bring to a simmer, stirring often. In a separate saute pan saute the peppers in olive oil till tender. When grits are thick (20 minutes, or so) add peppers and cheese and taste for salt.


Bbq sauce:
1 12oz can PBR
1 cup bourbon
1 tablespoon black pepper
1 tablespoon minced garlic
1 tablespoon fresh thyme
1/8 cup Worcestershire
Juice of one lemon
Combine all, heat a quarter cup in a sauce pan and whisk in .25 lbs butter one cube at a time till thick.

To finish:
Spoon grits on plate, arrange shrimp around, drizzle sauce over.


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