Miniature Shrimp and Grits — Robert St. John

Ingredients

• ¼ cup quick grits
• 1 cup heavy cream
• 1 tsp salt
• 1 tsp creole seasoning
• 1 ½ cups flour
• 1 Tbsp sugar
• 2 tsp baking soda
• 2 Tbsp clarified butter
• 20 large shrimp, peeled and split in half lengthwise
• 1 tsp cracked black peppercorns
• ¾ cup BBQ Shrimp Stock
• 1 tsp baking powder
• 2 tsp Salt
• 1 tsp fresh ground black pepper
• ¼ cup shortening
• 1 recipe grits
• ½ cup buttermilk
• 1 egg
• ½ cups white wine
• 1 cup Shrimp Stock
• 2 Tbsp Creole Seasoning
• 1 ½ Tbsp Worcestershire sauce
• 1 ½ Tbsp lemon juice
• 3 tsp paprika
• 2 tsp garlic, minced
• 2 tsp liquid crab boil
• 2 Tbsp creole mustard
• 1 bay leaves
• 1 tsp Crescent City Grill Hot Sauce