Created By Steven Zabel
Ingredients •
Instructions
Grits: 1.
2 Tbsp - oil
Boil water and half and half or cream. Add grits and stir in til combined.
• • • • • • • • •
6 - Shrimp 21-25 1 cup - Grits
2.
3. Simmer on low until creamy. 4. Reserve and add butter and season if desired.
1 1/2 cup - Half and Half or Heavy Cream
1 cup - Water
2 Tbsp - Butter, unsalted
Shrimp: 1.
10 oz - Spinach
Grill 6 shrimp and reserve.
1 cup - J.T.M. Beer Cheese 3 oz - Smokey BBQ Sauce
2.
Season if desired.
2 oz - Panko Japanese Bread Crumbs
Spinach: 1.
Wilt spinach with a pat of butter in a saute pan.
Plate: 1.
Take grits and lay them down in a bowl.
2. Top with beer cheese. 3. Place spinach on top. 4. Place shrimp on top.
5. Add BBQ sauce. 6. Top with panko. 7. Place under salamander until bread crumbs are toasted.
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