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Edwards Mill Bar & Grill
Burgers, sandwiches, pasta...comfort foods redefined.
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Shrimp & Grits Recipe

Published on Mar 11, 2013 under Uncategorized

Below you will find the recipe for our award-winning Shrimp & Grits.
This dish is sure to be a hit with friends and family. Enjoy!

 
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CBG SHRIMP & GRITS
(makes 4 servings)

Red Oak Sauce
2 (16 oz.) can diced tomatoes
2 onions, diced
1 bunch celery, diced
4 garlic cloves, minced
8 oz. Red Oak beer
2 pound andouille sausage
salt and black pepper, to taste
Saute onions, celery and andouille sausage until sausage is browned, add garlic, cook for about 3 more minutes. Add Red Oak and reduce by half. Add tomatoes and simmer for 20 minutes.
Grits 
2 cups grits
3 cups water
2 cups heavy cream
8 oz. smoked gouda cheese
4 oz. butter
salt, to taste
In a sauce pot, bring water, heavy cream, butter, salt and cheese to a boil. Whisk in grits and whisk until grits start to thicken. Turn off heat and whisk occasionally.
Shrimp
20 (21-25 count) shrimp, peeled and de-veined
Saute shrimp in olive oil, until they just turn pink.
Assemble
Scoop grits in a large bowl and ladle Red Oak on top. Arrange shrimp atop sauce and garnish with sliced green onions.