A southern specialty, we used a fine grind grits combined with course ground 8-row flint corn. Adding butter and cream makes these an extra-tasty grits topped with Cajun barbecue fresh sautéed shrimp.

Creamy Corn Grits
1 cup finely ground corn grits, we prefer Weisenborn
¼ cup 8-row flint course ground corn (optional, you can substitute with more fine ground grits)
4 cups chicken stock
2 tablespoons unsalted butter
2 teaspoons salt
Juice of one lemon
½ cup cream
¼ cup chopped cilantro

Heat 3 cups of stock in a large sauce pan. When simmering, whisk in the corn grits. Cook stirring occasionally for 30 minutes, adding the last cup of stock in the last ten minutes. Cook until extremely thick, adding the butter, salt, lemon juice, and cream stirring to combine. Cover and keep warm until ready to serve. Serve in warm bowls topped with the shrimp and cilantro.


Cajun BBQ Shrimp
12 raw colossal shrimp, unpeeled, deveined, with heads and tails left on
¼ cup cold, unsalted butter
2 teaspoons minced fresh garlic
1 tablespoon Worcestershire sauce
½ teaspoon coarsely ground black pepper
1 teaspoons salt
2 teaspoons Creole seasoning
Zest of one lemon

Devein the shrimp without peeling. Keep cold in the refrigerator.

Melt the butter over medium high heat in a large sauté pan, add the garlic and sauté for 3-4 minutes. Add the Worcestershire sauce, pepper, salt, creole and lemon zest. Sauté for two minutes more then add the shrimp and sauté on one side for 3-4 minute. Turn and cook until the shrimp is bright pink and cooked through. Top the creamy corn grits with the shrimp and cilantro.