We start with our sweet tender shrimp smoked on the Green Egg Ceramic Grill.
We slow cook our stone-ground grits for one and a half hours, pour into square pan until cool, cut into equal squares and hand bread in our creole season cornmeal and flour mixture. We take our grit cake and flash fry until golden brown and rest in a warm oven until ready to serve. We then sauté our sausage, peppers and mushrooms just until golden brown and tender.
We stir in our shrimp cream sauce and end by adding our shrimp and spinach. Cook just until the spinach has wilted. Eat up!