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Shrimp and Grits

BBQ Compound Butter

 

  • 3,5 ozw garlic, chopped
  • 3,5 ozw shallots, chopped
  • 1 ozw rosemary, stemmed and leaves chopped
  • 5 ozl Worcestershire sauce
  • 1/2 bottle Abita Amber
  • ½ cup curly parsley, stemmed and leaves chopped
  • 1 tablespoon Creole seasoning
  • The juice of one lemon
  • 1 # unsalted butter

 

  1. 1.     Chop shallots and garlic.
  2. 2.     Take stems of the rosemary and chop.
  3. 3.     Chop parsley and reserve.
  4. 4.     Glaze the shallots and garlic with a little oil, add all the other ingredients except for the parsley and reduce by half, let cool.
  5. 5.     Whip the butter  till white.
  6. 6.     Add the reduction and the chopped parsley and mix till fully incorporated.

 

Surrey's Grits

 

1 quart milk

1 cup (unsalted) butter

1 quart half & half milk

1 Tablespoon salt

1 teaspoon garlic powder

2 cups grits

 

 Combine all ingredients, except for grits, and bring to a boil. Slowly stir in the grits. Let simmer for about 10 minutes, stirring frequently.

 

Yield is 3 quarts

 

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