Gulf Coast Fish House Shrimp and Grits (cs3)

Ingredients

Shrimp:

2 pounds medium shrimp, peeled

2 1/2 teaspoons Essence

3/4 teaspoons salt

2 tablespoons olive oil

4 tablespoons butter, room temperature

1 recipe Smoked Cremini Mushrooms and Rendered Bacon

1 recipe Lazy Magnolia BBQ Sauce

1 recipe Smoked Cheddar Grits

1 recipe Citrus Buerre Blanc

1 recipe Creole Tomato Glaze

1 recipe Grilled Green Onions

Cooking Directions

In a large bowl, combine the shrimp with the Essence and salt and toss to blend. Set aside as you prepare the skillet. Place a large, 14-inch skillet over high heat and add the olive oil and heat until very hot. Add 1 tablespoon of the butter to the pan.

Swirl to melt, and then add the shrimp to the pan, being sure that the shrimp are in 1 layer in the pan. Sear the shrimp until well caramelized on the first side, about 1 minute. Turn the shrimp over and add the Smoked Mushrooms and Bacon and Lazy Magnolia BBQ Sauce to the pan.

Continue to cook, stirring occasionally, until the shrimp are well coated with the sauce and just cooked through, about 3 minutes. Add the remaining butter to the pan and swirl until melted into the sauce.

To serve, divide the grits between 8 entree-sized shallow bowls. Drizzle about 2 tablespoons of the Citrus Beurre Blanc and Creole Tomato Glaze around the edge of the grits near the rim of the bowl. Divide the shrimp-mushroom mixture evenly between the bowls, and place a grilled green onion on top of the grits in a circle. Serve immediately.