This was the last meal my late husband Fritz ever ate at his hotel so I thought it was fitting for it to be featured here as our first Covid-19 cooking demonstration.

Makes Four Servings

Grits:

3 Cups of Chicken Stock
1 Cup of Half and Half
1 1/2 Cups of Sharp Cheddar Cheese
1 Tablespoon of Butter
1 Tablespoon of Salt and White Pepper. 

As you saw in our on-line videos posted on Facebook this is quite an easy dish to make. Bring the chicken stock, half and half and butter to a simmer. Slowly add the grits and simmer on low heat stirring as much as possible. Cook for about 40 minutes and just before serving add the cheese and salt and pepper to taste. Let the cheese melt into the grits beautifully before serving. 

Shrimp:
1 lb of large Shrimp cleaned and lightly dusted in a Creole Spice.
1 Tablespoon of Clarified Butter
1/2 an Onion finely diced
3 Cloves of Garlic, minced
1 Cup of Chorizo diced into small pieces
1/2 Cup of Green Pepper finely diced
1 Cup of chopped Tomato
2 Tablespoons of chopped Parsley
2 Lemons juiced
1/2 Cup of Chicken Stock
1/2 Cup of White Wine

Over a medium heat add the clarified butter and the onion and garlic and cook until translucent, about three minutes. Add the peppers and chorizo and cook for a few more minutes before adding your seasoned shrimp. Once your shrimp are nice and opaque add the white wine, chicken stock, lemon juice, tomato, parsley and salt and pepper to taste and continue to cook over a medium heat for a few more minutes. Turn off the heat and add a little bit of butter. 

Add your desired amount of grits to a bowl and spoon over your shrimp and the delicious sauce. 

Garnish with green onions and enjoy!