Bar / Kitchen's Shrimp and Grits

Grits:

6 cups milk
1 cup stone-ground grits
3/4 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
2 cups heavy cream
1 cup grated parmesan

In a large saucepan, bring the milk to a boil. Slowly whisk in the grits to avoid any lumps. Stir in the salt and pepper.

Reduce the heat and simmer the grits, stirring occasionally, until they start to thicken, about 20 minutes. Stir in the cream, a little at a time. Gently simmer, stirring frequently to keep the grits from scorching, until the grits are softened and thickened, about 30 to 45 additional minutes. Slowly stir in the parmesan cheese. Taste, and adjust the seasoning if desired.

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Shrimp and grits:

2 tablespoons olive oil
12 to 16 large Mexican white shrimp (less than 15-per-pound count)
2 teaspoons minced garlic
1/2 cup minced Spanish chorizo Bilbao
1/4 cup chopped tomatoes
4 teaspoons chopped white onions
1/4 cup chopped cilantro
1/2 cup fresh lemon juice
3/4 cup white wine
2 tablespoons Sriracha sauce, or similar hot sauce, more if desired
1/2 teaspoon Spanish paprika
3/4 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
2 cups heavy cream
Prepared grits
Chopped chives, for garnish

Heat a large sauté pan over high heat and add the olive oil. Add the shrimp and sauté, searing the shrimp on both sides, 1 to 2 minutes (the shrimp will not be fully cooked yet). Remove the
shrimp to a plate.

Add the chorizo and cook for 30 seconds over medium heat. Add the garlic and cook just until aromatic, about 30 seconds. Stir in the tomatoes, onions and cilantro. Cook until the onions just begin to soften, about 1 minute. Stir in the lemon juice, white wine and Sriracha, and cook for 1 to 2 minutes. Stir in the paprika and season with three-fourths teaspoon salt and one-half teaspoon pepper, or to taste.

Stir in the cream and simmer for about 5 minutes to thicken slightly. Add the shrimp back to the pan and increase the heat to high. Continue to cook until the shrimp are just cooked through, 2 to 3 minutes. Taste, and season if desired.

Divide the grits among four bowls or plates and top with the shrimp. Pour over the sauce, and garnish with chopped chives.

Makes 4-8 Servings

The Heron's Crispy Eggs with Cheesy Jalapeno Grits

Cheesy Jalapeno Grits:

2 cups milk
2 cups heavy cream
2 cups water
1 stem spring garlic, minced
2-3 roasted peeled, skinned and diced jalapeno peppers
1 cup fine ground cornmeal
|1 cup shredded cheddar cheese

Bring milk, heavy cream, and water to simmer on stove. Add garlic and jalapeno peppers.

When simmering, add cornmeal and cook for 3-5 minutes.

Add 1 cup shredded cheddar cheese.

Serve immediately with Crispy Eggs (see recipe below).

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Crispy Eggs:

2 tablespoons butter
Bread crumbs
2 eggs, farm fresh

Put butter in nonstick pan. Let butter begin to brown.

Add layer of bread crumbs in pan. When bread crumbs start to brown, add eggs on top.

Cook eggs low and slow for 5 minutes then serve on top of grits.

Serves 1