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“The grits were served with a choice of chicken, cat fish or shrimp. We asked if we could go into the kitchen to observe the preparation and we were welcomed by an older woman who kept us in the kitchen for over two hours telling us stories of her family’s history and her philosophy of cooking. She had us taste just about her entire menu.”
Serves: 2
Prepare 1 cup instant grits as listed on box
6 each peeled and devained U-12 Shrimp
1/4 cup diced plum tomatoes
3 Tb thinly sliced scallion whites
3 Tb cooked and diced Applewood Smoked Bacon
2 sprigs Thyme finely chopped
4 sprigs Parsley finely chopped
2-3 Tb blended oil
10 oz Lobster Stock
1 Tb softened butter
Saute Shrimp in blended oil just until they start to change color to a light pink.
Add tomatoes, scallions, bacon, thyme, parsley and Lobster stock.
Allow liquid to reduce, watching not to overcook shrimp.
Remove from heat, whisk in softened butter, add S&P to taste.
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