2 cups Heavy Cream 1 cup Water 1 cup Yellow Grits 1 tablespoon Butter 1 teaspoon Salt 1/2 teaspoon Black Pepper 1 cup shredded Aged Cheddar
For the Cheddar Grits: In a sauce pan, bring cream and water to a boil. Whisk in grits slowly to avoid lumps from forming. Add butter, salt and pepper and cook over low heat until grits thicken. Once soft, add the cheese and stir to incorporate. Adjust seasoning if necessary. Reserve warm.
1 cup Heavy Cream 2 tablespoons Butter 1/4 teaspoon Salt 1/4 teaspoon Black Pepper 1 tablespoon chopped Chives 1 tablespoon Hot Sauce (Tabasco or Frank’s red hot)
For the Hot Sauce: In a sauce pan, combine all ingredients, except chives and hot sauce. Reduce until thick and add hot sauce and chives. Reserve warm.
1 head Kale (rough large chop) 1/2 tablespoon Olive Oil 1/2 teaspoon Kosher Salt
For the Crispy Kale: Preheat the oven to 375 degrees. Toss kale with olive oil and salt, and spread on a sheet tray. Bake in the oven until the kale is crispy on one side, and then mix with a spatula and cook until kale is crispy on all sides, but without getting any color.
For the Shrimp: Place a large skillet over medium heat, and add oil and garlic. Toss the shrimp with salt and pepper, and add them to the garlic mixture to cook until pink, about 1 to 2 minutes on each side.
Spoon the grits into the center of a plate or bowl, top with shrimp and sprinkle with crispy kale chips. Drizzle with hot sauce to finish.