MAKES 4 - 6 SERVINGS 


Courtesy of Chef Travis Cabler, Friends Intercoastal Restaurant in Madisonville 

• 2 pounds jumbo shrimp (head-on, optional)

• 1 stick butter
• 
2 shallots, sliced

• 3 tablespoons minced garlic
• 
1 large Creole tomato, seeded and diced
• 
2 cups Abita Amber beer

• 1 cup Worcestershire sauce
• 
1/4 cup blackening seasoning
• 
1 1/2 cups heavy whipping cream
• 2 sprigs rosemary, chopped
• Cheddar Grits, recipe follows



Season shrimp with salt and freshly ground black pepper. Melt butter in a 4 quart pot. Add shrimp, cook until done, and set aside. Using the same pot, add shallots, garlic and tomato, and cook until shallots become soft. Deglaze with beer, add Worcestershire sauce, blackening seasoning, and simmer 5 minutes. Add heavy cream and simmer until the sauce begins to thicken, about 5 minutes more. Add cooked shrimp, salt, pepper and rosemary to the pot 1 minute before serving. Smother Cheddar Grits with shrimp and sauce to serve.



Cheddar Grits


• 1/2 pound butter

• 2 cups heavy whipping cream

• 1 quart water
1 cup stone-ground grits

• 1/2 pound Cheddar cheese, shredded
• 
Salt and white pepper, to taste


Bring butter, cream and water to a simmer in a 3-quart pot. Slowly add grits, stir. Let cook until the right consistency is achieved. Fold in cheese. Season with salt and white pepper before serving.