Maverick Shrimp & Grits

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.

Basic Grits Ingredients:

• 4 c water
• ½ tsp. Salt
• 1 Tbs. Butter
• 1-1 ½ cups stone ground grits
• ¼ Cup cream

Topping Ingredients:

• 1 tsp. butter
• 4 oz. (4 Tbs.) country ham, julienne
• 4 oz. Smoked pork sausage cut in circles (can be andouille or other spicy sausage if you prefer)
• 12 shrimp, peeled and deveined
• 4 Tbs. Fresh tomato, seeded and diced
• 4 Tbs. green onion
• ⅛ tsp. Minced fresh garlic
• Pinch of Cajun spice
• ¼c of chicken stock or water
• 1 Tbs. of butter