INGREDIENTS

Shrimp and Grits
Ingredients:

• Shrimp and Grits

• 4 oz. 16-20 shrimp

• 2 oz Grits

• 2 oz. Cognac Tomato sauce

• 1 oz. Vegetable oil

• 1 oz. Chorizo (cooked)
  Salt to taste

Polenta and Grits
Ingredients:

• 3 qt milk

• 3 qt cream

• 1-pint polenta

• 1-pint grits

Cognac Tomato Sauce
Ingredients:

• 16 oz butter

• 1 pint ap flour

• 1 pint olive oil

• 1 pint water

• 2 pc onion, julienne

• 6 cloves garlic sliced thin

• 1 #10 can plum tomatoes

• 16 oz Cognac

• 4 oz lemon juice.

DIRECTIONS

Shrimp & Grits 
Method:

In a sauté pan heat up the oil and then add the shrimp. Flip the shrimp on both sides and then add the sauce. Once the sauce comes to a simmer add the chorizo and stir. And season with salt.  To Plate spoon grits on a plate and then add the Shrimp. Spoon sauce on the shrimp   

Polenta and grits 
Method:

1.     Bring milk and cream to boil
2.     Whisk in grits/polenta
3.     Cook stirring frequently until grits are soft. Approx. 1 hour 

Cognac Tomato Sauce
Method:

1.     Sweat onions and garlic in butter, add flour and brown.
2.     Add tomatoes cook for 45 min, add in Cognac, and lemon juice, puree.