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1
In a saucepan, over medium heat, add the milk and butter.
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2
Season with salt and white pepper.
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3
Bring the liquid to a boil.
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4
Slowly stir in the grits.
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5
Reduce the heat to medium low and continue to cook for about 1 hour or until the grits and tender and creamy, stirring every 10 minutes to prevent the grits from sticking.
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6
Add some water during the cooking process if the liquid evaporates to much.
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7
Remove from the heat and stir in the cheese.
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8
Reseason with salt and white pepper if needed.
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9
Set aside and keep warm.
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10
In a saute pan, over medium heat, heat the oil.
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11
Add the sausage and render for 2 minutes.
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12
Add the garlic and saute for 30 seconds.
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13
Season the shrimp with salt and black pepper.
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14
Add the shrimp and continue to saute for 2 minutes.
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15
Remove the pan from the heat and add the sherry.
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16
Place the pan back over the heat and flame the sherry, shaking the pan back and fourth several times until the flame dies out.
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17
Remove the shrimp from the pan and set aside.
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18
Add the stock and bring the liquid to a boil.
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19
Reduce the heat to medium low and mount in the butter.
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20
Add the shrimp back to the sauce and simmer for 2 minutes.
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21
Remove from the heat and stir in 2 teaspoons of the parsley.
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22
To serve, spoon the grits in the center of each shallow bowl.
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23
Spoon the shrimp mixture over the grits.
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24
Garnish with the corn relish and remaining parsley.
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25
Rinse the shrimp heads and shells quickly under cold water, and place them in a stockpot with the remaining ingredients.
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26
Bring to a boil over high heat.
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27
Reduce the heat to low and simmer for 10 minutes.
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28
Turn the heat up to medium and cook for 30 minutes.
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29
Allow to cool thoroughly, strain and refrigerate.
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30
Keeps for 1 month.
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31
Put everything but the mustard, turmeric, and corn in a nonreactive pot and simmer for about 5 minutes.
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32
Put the mustard and turmeric in a small bowl or teacup and mix together with some of the hot liquid from the pot, then add the mixture to the pot along with the corn.
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33
Bring to a boil, then reduce the heat and simmer for another 5 minutes.
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34
Pack the mixture into 6 (1/2 pint) sterilized jars, seal, and process in a boiling water bath for 10 minutes.
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35
Serve this condiment with poultry, beans or rice.
