Shrimp and Grits with Cornbread

Seafood

Serves 4

Shrimp and Grits with Cornbread

INGREDIENTS
GRITS
4cups chicken stock
½ cup heavy cream
1 cup quick cooking grits
1 tlb. Butter
¼ cup shredder cheddar cheese
Salt and pepper SHRIMP
1 bunch chopped green onions
1 bunch chopped fresh basil
1 bunch fresh parsley
1 ounce Fresh rosemary
¼ tsp. cayenne pepper
1tlb. Paprika
½ cup unsalted butter
4 cloves garlic, minced
¼ cup beer
1 tlb Worcestershire sauce
1lb. 21/25 t/o p&d shrimp
Salt to taste
CORNBREAD
1 lbs.home-style cornbread mix
2 cups water
1 chopped red bell pepper
1 chopped green bell pepper
1 chopped fresh jalapeño
1 cup corn kernels
6 oz honey
DIRECTIONS:

Combine cornbread mix, peppers and corn in a mixing bowl. Slowly add water and 4oz honey. Spread mixture on baking sheet. Bake at 375 for 35-40 minutes. Cut cornbread into 3x3 inch squares. In a medium sauce pan, bring chicken stock, and heavy whipping cream to a low simmer. Wisk in the grits, a pinch of salt. Stir constantly. Cook until thickened. Stir in butter and shredded cheddar cheese. Season with salt and pepper to taste. Melt the butter in a sauté pan over mediun heat. Add the garlic, stir about 1 minute. Add the shrimp sauté for about 3 minutes. Add seasonings, basil, rosemary and parsley. pour in the beer and Worcestershire sauce. Place the grits on the bottom of the plate. Place cornbread in the center of the plate. Top with shrimp and sauce and garnish with chopped green onions.

Shrimp and Grits with Cornbread

Seafood

Serves 4