Boykin Mill Grits and Corn Sauté with Carolina Sweet Shrimp
Yields approximately: 4 servings

GRITS
Use fresh grits, not instant
15 oz whole milk
7 oz heavy cream
5.5 oz Boykin Mill Grits (Yellow)
Tbsp unsalted butter
2 oz Mascarpone cheese (or use cream cheese as a substitute)
Kosher salt to taste
Black pepper (freshly ground) to taste
Dash of Tabasco

1. In a medium sauce pot, combine the milk, cream, salt, and pepper. Bring to a boil.
2. Using a whisk, slowly mix the grits and continue to stir, reduce heat to very low.
3. When grits thicken and become tender (about 30-40 minutes), add the butter and Mascarpone cheese.
4. Add Tabasco and adjust seasoning if needed.
5. Grits can be wrapped in plastic wrap and kept in a hot water until ready for use.

CORN CREAM
7 oz yellow sweet corn kernels
5.5 oz heavy cream
4 oz chicken stock
Salt and pepper to taste

1. In a medium saucepan, combine corn, stock and cream.
2. Cook on medium heat until the liquid begins to thicken and corn is vibrant yellow and tender.
3. Place in a bar blender and puree until smooth, adjust the seasoning.
4. Strain through fine mesh, and reserve for plate up.
Note: you may need to add a little chicken stock to adjust the corn cream consistency.

CORN SAUTÉ
1 cup yellow sweet corn kernels
2 oz red and green peppers, small dice
1 oz chicken stock
1 oz heavy cream
2 oz bacon bits, cut bacon into ¼-inch dice and render until crisp, drain and reserve bacon grease for cooking and bacon bits for the corn sauté
Pinch freshly chopped thyme
Pinch freshly chopped flat leaf parsley
Salt and pepper, to taste
Sugar, if needed, to taste

1. In a large sauté pan, on medium-high heat, add 2 tbsp of bacon grease.
2. When the grease is hot, add red and green peppers, corn and bacon. Cook for about 2 minutes, stirring with a wooden spoon.
3. Add chicken stock and heavy cream, and continue to cook until liquid forms a tight sauce around the corn (there should be very little liquid in the pan).
4. Season corn sauté with salt and pepper, add chopped herbs, and reserve (keep warm).

CAROLINA SWEET SHRIMP
8 oz South Carolina white shrimp, peeled, deveined and split in half lengthwise
1 oz clarified butter or vegetable oil (for cooking)
.5 clove garlic (peeled and crushed)
Salt and black pepper for seasoning

1. Cook in a large sauté pan or cook in a couple of batches. Season shrimp with salt and black pepper, reserve.
2. Heat clarified butter in sauté pan until butter begins to smoke, remove pan from heat source and add the shrimp. Return to heat source, add garlic cloves and cook until shrimp are pink in color.
3. Per serving, place 3 ounces of grits in the middle of the bowl, 3 tbsp of corn sauté and 5 shrimp on top then drizzle with corn cream. Serve and enjoy!