Chef Richard Chamberlain from Chamberlain's Fish Market Grill cooks up a Southern classic -- shrimp and grits.
Shrimp and Grits
16 each Jumbo Gulf Shrimp
1 tablespoon chili spice blend
1 diced shallot
1 Teaspoon finely chopped garlic
1 Teaspoon finely chopped fresh thyme
3 Tablespoon butter
1 teaspoon Tabasco
2 tablespoons Worcestershire
2 Tablespoons Olive oil blend
4 cups Chicken Stock
1 cup stone ground grits
1 cup smoked gouda cheese
3 slices thick cut smoked bacon (cooked and cut in quarters)
2 tablespoons chopped chives
Sea Salt and Fresh Ground pepper
Heat chicken stock in a stock pot until boiling. Slowly stir in grits and reduce heat to medium-low. Simmer 25 minutes, remove from heat and stir in smoked gouda cheese. Season with salt and pepper, cover and keep warm.
In a large sauté pan over medium-high heat, add olive oil blend. Sprinkle shrimp with spice blend and add to pan. Cook on each side until brown and remove to plate. In the same pan over medium heat, add shallots, garlic and thyme. Cook until soft and add Tabasco, Worcestershire and chives.
Whisk in butter and season with salt and pepper. Place grits in center of plates and surround with shrimp and bacon. Drizzle with sauce and serve.