Ingredients
For the Grits:
- 1 cup Carolina Plantation Stone-Ground Grits (White)
- 2 Cups Half & Half
- 2 Cups Heavy Cream
- 4 oz Butter (Cold)
- Salt & Pepper (to taste)
For the Shrimp:
- 20 EA U-15 Shrimp (Peeled and deveined)
- Lillie’s Sauce
- ½ Cup Butter (cold cut into cubes)
- 3 tbsp olive oil
- 2 tbsp Chile Sauce
- 1 tbsp Worcestershire Sauce
- 1 tbsp Lemon Juice
- 2 ea Garlic Cloves Minced
- 1 tsp Parsley Minced
- 1 tsp Cayenne
- 1 tsp Liquid Smoke
- ½ tsp Paprika
- ½ tsp Oregano
- ¼ tsp Hot Sauce
- Salt & Pepper (to taste)
Recipe:
- In a 2-qt. saucepan, bring 4 cups liquid to a boil over high heat. Reduce heat to low and whisk in grits.
- Cook, whisking frequently, until grits are tender and creamy, 45+ minutes.
- Might need to add water throughout the cooking process to keep the consistency what you want.
- Add the butter stir until melted throughout.
- Cover and hold until ready to plate.
Recipe for the Shrimp
- Sweat minced garlic in the olive oil until translucent.
- Add all other ingredients except butter and simmer for ten minutes.
- Pull off the heat and mount in butter cube by cube, let cool to room temp.
Shrimp & Grits Recipe
- Use part of the sauce to marinate the shrimp for 2 hours.
- Sauté the shrimp in the rest of the sauce.
- Plate grits first then add 5 shrimp in the middle of the grits.
- Use excess sauce to drizzle as the sauce on the each dish.
- Garnish with chopped parsley and diced pimientos.
Lillie's Q Shrimp and Grits - Home & Family
Make sure you visit Chef Charlie McKenna, Owner and Executive Chef of "Lillie’s Q", at www.LilliesQ.com.