Copyright 2002 Blacks Culinary

To Make the Grits Note: Be careful as the grits when cooking become very hot and sticky. Many a cook, myself included, have received a permanent reminder in the form of a scar from bubbling hot grits that are as sticky as napalm. In a medium saucepan bring 4 cups of water to a boil. Add the grits and reduce to a simmer. Simmer uncovered over low heat for around 10 minutes, stirring often. Add the butter, heavy cream, Parmesan and any other cheeses. Stir to melt. Once completely melted and combined taste and season accordingly. Cover the grits and place on a warmer until ready to serve. BBQ Shrimp Sauce 1/2 tsp Paprika Pinch of Red Pepper Flakes (as preferred for heat) 3/4 tsp. Cayenne (to taste for heat) 1 tsp. Dried Oregano 2 Bay Leaves, crushed well 1 tsp. Dried Thyme Leaves (not  ground) 1 Stick Real Butter 4 Garlic Cloves, minced 1/3 Cup Pinot Grigio (or dry white wine 1 Cup Shrimp or Chicken Broth 3-4 Tblsp. Lemon Juice (to taste) 3 Tblsp Worcestershire Sauce (to taste) ¼ tsp. Knorr Chicken Bouillon Powder (to taste) Pinch of Accent (MSG) (optional) Pinch of Creole Seasoning Sliced Lemons, Chilled for serving ½ cup Fresh Chopped Parsley (for garnish) To Make the BBQ Shrimp Sauce In a small bowl crush the bay leaf as much as possible. Add the Paprika, Red Pepper Flakes, Cayenne, Oregano and Thyme. Set the seasoning bowl aside. In a large skillet cook the bacon lardons till browned and crispy. Remove the bacon with a slotted spoon reserving the bacon grease in the pan. Set the browned bacon aside. In the same pan with the reserved bacon fat, add the andouille sausage and the tasso ham (optional). Saute the meats till browned, remove with a slotted spoon reserving the flavored oils, add the onion, celery and bell pepper. Saute for 3-4 minutes or until the onions and celery are translucent. Remove the cooked vegetables to a bowl and set aside. Wipe the skillet with a paper towel then melt the stick of butter and heat to a froth. Add the spices from the spice bowl and stir to bloom the spices. Add the garlic and saute for another 90 seconds. Add the white wine, shrimp or chicken stock, Worcestershire and lemon juice. Bring to a strong simmer. Simmer uncovered for 5-7 minutes or until the sauce has reduced and the alcohol has cooked off. Taste with a spoon and add the Chicken Bouillon powder and lemon juice / Worcestershire if needed to balance the acidity. Add the shrimp and cook for 3- five minutes. Sprinkle with the Accent (MSG), flip and cook for another 3-5 minutes. Then you will want to stir fry (sort of) to make sure all the shrimp are thoroughly and evenly cooked. Remove the larger shrimp to a plate then add the reserved meat and vegetables into the pan. Simmer for 2-3 minutes then season once more to taste. To Plate: fill a bowl with a generous amount of grits. Top with the meats and gravy then top with the larger shrimp. Season with a pinch of creole seasoning, garnish with the browned bacon pieces and fresh chopped parsley. Serve with chilled lemon wedges.