You Have Reservations w/ Chef Debbie from 8 Lavender Lane

For Grits

4 – 5 C Chicken Stock

1 C Stone Ground Grits

2 oz White Wine

3-4 oz Heavy Cream

4 oz Sharp White Cheddar, Finley Shredded

1 oz Unsalted Butter

Salt and Pepper to Taste

Bring 4 C stock to a boil, add grits string constantly. Return to a boil and cook for 15 minutes on stove top. Remove grits from pot and place in oven proof dish, cover tightly with foil and place into a 200*F oven. Allow grits to bake for 10 hours, stir grits 1/2 way trough and add more stock if needed.

Remove grits and add in remaining ingredients stirring until creamy. Return to oven to keep warm.

For Spicy Shrimp

1 1/2  Lbs Raw Shrimp, Peeled and Deveined

2 T Paprika

2 tsp Cayenne Pepper

1/2 tsp Onion Powder

1/2 tsp Garlic Powder

1/2 tsp Salt

1/2 tsp Black pepper

2T Butter

2 T Oil

Tabasco

Mix dry ingredients together, toss with shrimp. Heat oil in sauté pan, add shrimp, and cook until no longer translucent.  Add butter and remove from heat. Add Tabasco to taste, serve with 10 hour White Cheddar Grits.

Garnish with Micro Greens, Chopped Green Onions, or Parsley and a few crumbles of White Cheddar, Enjoy!