LOWCOUNTRY SHRIMP

AND CREAMY GRITS

INGREDIENTS:​

• 4lbs. shrimp, peeled and deveined

• 2 yellow onions, diced

• 2 green bell peppers, diced

• 2 red bell peppers, diced

• 3 cups corn kernels

• 2lbs. cajun sausage, chopped

• 1lb. butter

• 1/4 cup Durty Gurl Bloody Mary Rub

Creamy Grits:

• 1 gal milk

• 2 qts. chicken stock

• 1lb. butter

• 1/4 cup Ben's Heffer Dust

• 4 cups white stone ground grits

INSTRUCTIONS:​

1. Preheat Matador to low heat with the milk, chicken stock, butter, and Ben's Heffer Dust, bringing to a simmer.

2. Add the grits and cook over low heat stirring regularly.

3. Transfer to recteq at 275°F and allow to simmer for 40-45 minutes until the grits are thick and creamy.

4. In a Matador preheated to high heat, add the sausage and cook for 4-5 minutes until the sausage has rendered some fat and become golden brown.

5. Add the diced onion, peppers, corn, butter, and Durty Gurl Bloody Mary Rub and cook for 5 minutes until the vegetables are soft.

6. Add the shrimp and cook for 6-8 minutes until the shrimp are cooked through.

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