Pimento Grits

Ingredients

• 1 cup | Anson Mills grits
• 1 cup | Water
• 3 cups | Heavy cream
• 1/2 cup | Pimento cheese
• 1/4 cup | Hot sauce
• 2 tsp | Salt

Method & Technique

Bring liquids to a simmer and whisk in the grits. Cook on low for 45 minutes to 1 hour. Fold in pimento, hot sauce and salt. Mix until completely incorporated.

Shrimp & Grits

Ingredients

• 4 ea | Blackened shrimp
• 1/2 tsp | Tarragon
• 1/4 ea | Lemon juice
• 1 tsp | Butter
• 3 oz | Pimento grits

Method & Technique

Preheat pan over medium high heat, add butter and shrimp saute briefly, add blackening spice and finish cooking shrimp. Remove from heat. Finish shrimp off the heat with fresh lemon juice and tarragon. Toss to coat. Serve immediately over grits garnished with micro red veined sorrel or other appropriate micro green garnish.