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1
In a large bowl, combine the shrimp with the Essence and salt and toss to blend.
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2
Set aside as you prepare the skillet.
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3
Place a large, 14-inch skillet over high heat and add the olive oil and heat until very hot.
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4
Add 1 tablespoon of the butter to the pan.
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5
Swirl to melt, and then add the shrimp to the pan, being sure that the shrimp are in 1 layer in the pan.
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6
Sear the shrimp until well caramelized on the first side, about 1 minute.
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7
Turn the shrimp over and add the Smoked Mushrooms and Bacon and Abita BBQ Glaze to the pan.
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8
Continue to cook, stirring occasionally, until the shrimp are well coated with the sauce and just cooked through, about 3 minutes.
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9
Add the remaining butter to the pan and swirl until melted into the sauce.
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10
To serve, divide the grits between 8 entree-sized shallow bowls.
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11
Drizzle about 2 tablespoons of the Citrus Beurre Blanc around the edge of the grits near the rim of the bowl.
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12
Divide the shrimp-mushroom mixture evenly between the bowls, and place a grilled green onion on top of the grits in a circle.
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13
Serve immediately.
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14
Special equipment: stovetop smoker
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15
In a medium bowl, combine the mushrooms, Essence and olive oil.
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16
Toss to combine and place on the rack of a stovetop smoker.
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17
Prepare the smoker over medium-high heat using applewood smoking dust, or the smoke chips of your choice.
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18
When the smoker begins to smoke, close the lid.
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19
Smoke the mushrooms until cooked through, about 20 to 25 minutes.
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20
Remove from the smoker and set aside until ready to use.
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21
While the mushrooms smoke, place the bacon in a 10-inch saute pan over medium-low heat and render the fat from them until they are just beginning to get crispy, 10 to 12 minutes.
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22
Remove the bacon from the pan using a slotted spoon and transfer to paper towels to drain.
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23
Set aside until ready to use.
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24
Combine the ketchup, beer, brown sugar and crushed red pepper in a saucepan and bring to a boil.
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25
Reduce heat slightly and continue to cook at a steady simmer until the sauce is translucent and reduces to a consistency thick enough to coat the back of a spoon, 5 to 10 minutes.
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26
Set aside.
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27
You should have about 1 1/4 cups of glaze.
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28
In a large, heavy saucepan bring the water to a boil.
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29
Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine.
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30
When grits thicken, add the milk, cream and butter and return to a boil.
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31
Reduce heat to a simmer, partially cover the sauce pan and cook for 45 minutes to 1 hour, until grits are very tender, smooth, and creamy-thick.
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32
Add the Cheddar, season with black pepper, and stir until cheese is melted.
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33
Serve hot.
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34
Place all the ingredients except the heavy cream and butter in a 1-quart saucepan and place over high heat.
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35
Bring to a boil and reduce until the liquid is nearly evaporated, 12 to 14 minutes.
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36
Add the heavy cream to the pan and reduce by half, 1 to 2 minutes.
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37
Remove the pan from the heat and reduce the temperature to medium-low.
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38
Add a few cubes of the butter to the pan and use a whisk to stir constantly until the butter is melted.
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39
Return to the heat and add a few more pieces.
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40
Continue to place the pan on and off the heat, adding a few cubes of butter to the pan and whisking until all the butter is used.
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41
Remove the sauce from the heat and strain through a fine-mesh strainer.
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42
Keep warm until ready to serve - do not allow the sauce to boil or it will separate.
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43
Place a grill pan over medium-high heat.
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44
Drizzle the green onions with the olive oil and season with the salt and pepper.
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45
Place the green onions on the grill and cook for 2 to 3 minutes, turning occasionally to ensure even browning.
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46
Remove the green onions from the heat and set aside as you prepare the rest of the dish.
