Mardi Gras Shrimp & Grits

Some Shrimp and Grits recipes are rich and redolent with butter and cream, while others trend to sparer country fare. This rendition is full-flavored with just the right amount richness to tantalize your tastebuds, satisfy your palate and still leave enough room for desert.

Ingredients: (6 servings)
2 Tbsp Cajun seasoning of choice
3 Tbsp vomFASS Smoky BBQ Extra Virgin Olive Oil
1½ pound shrimp, peeled and deveined
1 Tbsp vomFASS Grape Seed Oil
3 green onions, chopped (white and light green parts only)
¾ cup course-ground grits
1½ cups whole milk
1½ cups chicken broth
4 oz. Wisconsin sharp cheddar cheese
½ tsp sea salt
½ tsp freshly ground peppercorns or to taste 

Directions:
SHRIMP MARINADE:
Toss shrimp in Cajun seasoning of choice
Add 3 oz. vomFASS Smoky BBQ oil
Toss, cover and refrigerate for 20 minutes to 2 hours.
GRITS:
Bring chicken broth and milk to boil in a medium saucepan.
Slowly stir in grits, then add salt and pepper, return to boil. 
Cover and reduce heat to low.
Cook 20-25 minutes, stirring occasionally. Stir in cheese. Keep warm.
SHRIMP:
Heat grape seed oil in pan until medium hot.
Sauté marinated shrimp until just pink. Remove from pan.
Serve over grits, garnish with green onion.

Mardi Gras Foods & Drinks

King Cake Martini

Sazerac