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| Shrimp and Beer Grits | Double 00 |
| Servings: / Active Prep Time: / Total Time: | |
| Ingredients | Directions |
| For the Grits: | For the Grits: |
| 1 (12-oz.) Can 00 session | Bring 1 (12-oz.) can of 00 Session and 3 cups water to a boil in a medium saucepan over medium-high heat. Gradually whisk in 1 cup uncooked quick-cooking grits and 1 1/4 tsp. salt. Cover, reduce heat to low, and simmer, stirring occasionally, 10 minutes or until thickened. Add 1 1/2 cups (6 oz.) shredded white cheddar, whisking until cheese melts. |
| 1 cup uncooked quick-cooking grits | For the Shrimp: |
| 1 1/4 teaspoons salt | In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping. |
| 1 1/2 cups shredded truffle cheddar | |
| For the Shrimp: | |
| 16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled | |
| 1/2 cup Worcestershire sauce | |
| 2 tablespoons fresh lemon juice (about 2 lemons) | |
| 2 teaspoons ground black pepper | |
| 2 teaspoons cracked black pepper | |
| 2 teaspoons Creole seasoning | |
| 1 teaspoon minced garlic | |
| 1 1/2 cups (3 sticks) cold unsalted butter, cubed | |
| French bread as accompaniment | |
