4 cups milk
2 tablespoons butter
Salt
Freshly ground white pepper
1/2 cup stone whole grain grits
2 ounces grated white Cheddar cheese
1 tablespoon olive oil
1/2 pound link smoked sausage, cut in half and sliced 1/2-inch thick
2 teaspoons chopped garlic
1 pound medium shrimp, peeled and deveined
Freshly ground black pepper
1/4 cup dry sherry
2 cups Shrimp Stock, recipe follows
sticks of cold butter, cubed
1 tablespoon plus 2 teaspoons finely chopped fresh parsley leaves
1 cup of the Sweet Corn Relish, recipe follows
8 cups uncooked shrimp heads and shells (from about 1 pound large shrimp)
2 onions, peeled, halved and sliced
2 stalks celery, chopped
2 lemons, halved
8 bay leaves
1/2 cup chopped fresh parsley
1 teaspoon dried leaf basil
1 teaspoon dried leaf thyme
1 teaspoon dried leaf tarragon
1 teaspoon dried leaf oregano
3/4 teaspoon whole black peppercorns
2 teaspoons salt
4 quarts water, cold or at room temperature
1 red bell pepper seeded and chopped (about 1 1/2 cups)
1 green bell pepper, seeded and chopped (about 1 1/2 cups)
1 very large sweet onion, such as a Wadmalaw or Vidalia, chopped (about 2 cups)
2 cups chopped celery
1/2 cup chopped fresh chili peppers, such as jalapeno
3 cups white vinegar
1/2 cup fresh lemon juice
1 teaspoon celery seeds
1 teaspoon dry mustard
1/2 teaspoon ground turmeric
6 cups sweet corn kernels (from about 12 ears)
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