Dumptruck Dat Devil Dressin
Shrimp & Grits with Dat Devil Dressin
Shrimp & Grits
2 Cups Milk
2 Cups Cream
Salt and pepper
1 cup stone-ground grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
1 clove garlic minced
4 tablespoons Creole Spice
1/2 can of 805 Beer
2 Tablespoons Worcestershire
3 Tablespoons Dat Devil Dressing
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
In a shallow pan melt 2 tablespoons butter over medium heat
Add grits and toast for about a minute, while continually stirring
Once grits are toasted, add cream and milk, stirring continuously for approximately 10 minutes. Once grits have reached desired consistency, remove from heat, stir in cheese until melted, and season with salt and pepper.
In a separate pan, heat 1 tablespoon of butter on medium
When melted, add garlic and cook for 40 seconds. Add creole spice and stir constantly for 1 minute.
Deglaze with beer and add shrimp. Once shrimp is cooked, approximately two minutes, stir in lemon juice, Worcestershire, and Dat Devil Dressing hot sauce.
Pour shrimp and sauce over the grits and garnish with scallions.