Maverick Shrimp & Grits

1. Bring the water, salt, and 1 tablespoon butter to a boil.
2. Gradually stir in the grits.
3. Reduce the heat to low and cook for about 40 minutes, stirring occasionally, until thick and creamy.
4. Remove from the heat and stir in the heavy cream and remaining tablespoon of butter. Keep warm.

Shrimp Topping

1. Melt 1 teaspoon butter in a sauté pan over medium heat.
2. Cook the ham and sausage until lightly browned.
3. Add the shrimp, garlic, and Cajun seasoning. Sauté for about 30 seconds.
4. Stir in the tomatoes, green onions, and chicken stock (or water).
5. Finish with the remaining tablespoon of butter and cook until the shrimp are plump and pink.

To Serve

1. Divide the grits between two plates. Arrange six shrimp on each serving and spoon the ham, sausage, and sauce evenly over the top.

Notes

Maverick Grits, Chef Frank Lee’s interpretation of two South Carolina favorites, is a melding of Shrimp and Grits and Frogmore Stew, (also known as Lowcountry boil), and features shrimp, sausage, and other “Southern” ingredients. This recipe was selected by GQ Magazine for a Golden Dish award in 1994.