Ingredients for the Shrimp

1/2 teaspoon ground black pepper

1 tablespoon creole seasoning

1 pound jumbo shrimp

2 tablespoons vegetable oil

4 cloves garlic, minced

½ cup roasted tomatoes 

1/4 cup Worcestershire sauce

1/4 cup dark beer 

2 tablespoons lemon juice

1 tablespoon hot sauce

2 tablespoons unsalted butter, room temp

Chopped green onions for garnish

Directions for the Shrimp

In a large bowl, toss shrimp in the spice blend until well coated. Set aside.

Heat a large sauté pan with oil over medium heat.

When oil just starts to smoke, add shrimp and cook for one minute. Flip shrimp and cook another minute.

Add garlic and sweat for 30 seconds.

Add Worcestershire, beer, lemon juice, hot sauce and roasted tomatoes to pan. Reduce sauce by half. 

Remove pan from heat and add butter, shaking pan to emulsify.

Ingredients for the Grits

5 cups whole milk

1 teaspoon kosher salt

1 1/2 cups stone ground grits

½ cup shredded white cheddar

1 stick unsalted butter

Directions for the Grits

In a large thick bottomed saucepan bring milk and salt to a low simmer.

Add grits and continue cooking for 45 minutes. Make sure to stir frequently. If grits become too thick, add a little water.

Stir in butter.

To plate, divide grits among 4 to 6 bowls and spoon shrimp and sauce over.

Ingredients

1 dozen freshly-shucked oysters 

1 teaspoon chopped garlic

1 teaspoon chopped shallots

1 teaspoon chopped rosemary

1 tablespoon clarified butter

1 cup of heavy cream

¼ cup grated parmesan

¼ cup panko breadcrumbs

French bread 

Directions

Add clarified butter, garlic, shallots to hot sauté pan and cook for one minute.

Add oysters and cook for another minute before adding cream and rosemary.

Reduce cream by 2/3. 

Pour into shallow oven safe bowl. 

Add parmesan and top with breadcrumbs.

Place under broiler till breadcrumbs are toasted, then serve hot with warm bread for dipping.