Low Country Shrimp and Grits
1 lb. Shrimp (peeled and deveined)
4 oz. Sliced Bacon
½ tsp. Garlic, peeled and chopped
1 cup Heavy cream
1 cup Milk
1 oz. Flour
8 oz. Chicken stock
dash Tabasco
taste Stax Seasoning

Grits
4 cups Chicken Stock
½ lb. Grits (instant)
1 cup Heavy Cream
1 cup Milk
1 oz. Parmesan Cheese
to taste Stax Seasoning
Jalepeno Pepper (seeded and diced)

Bring Chicken Stock to a boil, add grits and stir. When stock is incorporated –
add cream, milk, cheese and seasoning. Saute’ shrimp and bacon for two minutes,
add garlic, jalepeno and saute’ for one minute. Add flour and stir until a roux forms
on the bottom of the pan. Add chicken stock, cream, milk, tabasco and Stax Seasoning
to taste. Reduce heat and simmer until shrimp are cooked thoroughly. In a bowl or plate
divide grits evenly over desired number of plates, make well in center of grits, divide shrimp
on grits add sauce and stir.