2 pounds medium shrimp, peeled and deveined
2 1/2 teaspoons Essence, recipe follows
3/4 teaspoons salt
2 tablespoons olive oil
4 tablespoons butter, room temperature
1 recipe Smoked Cremini Mushrooms and Rendered Bacon, recipe follows
1 recipe Abita BBQ Glaze, recipe follows
1 recipe Smoked Cheddar Grits, recipe follows
1 recipe Citrus Buerre Blanc, recipe follows
1 recipe Grilled Green Onions, recipe follows
3/4 pound cremini mushrooms, halved, or quartered if large
1 1/2 teaspoons Essence
4 teaspoons olive oil
1/2 pound bacon, diced
1 cup ketchup
1 cup Abita amber beer
6 tablespoons packed light brown sugar
1 1/2 teaspoons crushed red pepper
6 ounces grated smoked white Cheddar
6 cups water
Freshly ground black pepper
Salt
1 1/2 cups quick cooking or old-fashioned grits (not instant!)
1 cup milk
1 cup heavy cream
4 tablespoons butter
1 (2-inch) strip lemon zest
1 (2-inch) strip lime zest
1/2 cup fresh squeezed orange juice
1 garlic clove, smashed
1/2 cup dry white wine
1/4 cup fresh squeezed lemon juice
1/4 cup fresh squeezed lime juice
1/4 cup thinly sliced shallots
1 (2-inch) strip orange zest
1/2 bay leaf
1 sprig thyme
1/2 teaspoon salt
1/2 teaspoon black peppercorns
1/3 cup heavy cream
2 sticks cold unsalted butter, cubed
8 green onions, root end and tips trimmed
4 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon white pepper
kbeagle
I have been making this recipe for years. It's my aunt's favorite and she asks for it on her birthday every year. I once had someone say "Have you had her shrimp and grits? It'll ruin eating them at a restaurant forever". When I couldn't find it on FoodNetwork.com there was a near panic. This is a family fave and I knew it was irreplaceable. It's completely worth all of the effort and I love making it.
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