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 7/24/2007 7:49 PM
 
Chef Jeffrey Buben’s Sautéed Shrimp and Grits 24 each fresh shrimp, peeled and deveined ½ cup white old-fashioned grits 1 each Vidalia onion, sliced 1 ¼ cup heavy cream 1 ¼ cup milk 4 tbsp. Butter 6 each garlic cloves, chopped 1 each lemon, juiced 1 tbsp. fresh thyme 2 tbsp. olive oil 1 each tomato, peeled and chopped 6 ounces lager beer salt & pepper
Bring grits and milk to a slow boil. Simmer for 18 minutes, stirring frequently. Add cream, 2 tbsp. butter and 2 tbsp. of salt. In half of the olive oil, sauté onion until golden brown. Add salt and pepper to taste. Set aside.
In the remaining olive oil sauté shrimp with a pinch of salt and pepper. Add chopped garlic and beer. Squeeze in the lemon juice and simmer for one minute. Finish sauce with fresh thyme, (reserving some for garnish), 2 tbsp. butter and chopped tomato.







Nan 2003 Forest River Lexington 23 feet

Nan
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