From: Chef Devin Levine, Southern Hills Country Club, Tulsa, OK. Yield: 4 servings. BARBECUED SHRIMP: 2 lb. Ocean Garden Authentic Mexican Shrimp 3 Tbsp. Cajun blackening seasoning 3 Tbsp. barbecue spice 1/2 cup pomace olive oil GRITS: 3 cups chicken stock 3/4 cup Quaker Quick Grits dash of salt 8 oz. smoked peppered bacon, chopped 1 medium onion, chopped fine 2 Tbsp. chopped fresh garlic 1 cup shredded sharp Cheddar cheese 1/2 cup grated fresh Parmesan TASSO GRAVY: 1/2 cup butter 1 cup ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.