Shrimp and Grits

Ingredients

• 4 cups water
• Salt and pepper
• 1 cup stone-ground grits
• 3 tablespoons butter
• 2 cups shredded sharp cheddar cheese
• 1 pound shrimp, peeled and deveined
• 6 slices bacon, chopped
• 4 teaspoons lemon juice
• 2 tablespoons chopped parsley
• 1 cup thinly sliced scallions
• 1 large clove garlic, minced

Directions

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.

Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

SOURCE

Shrimp

Grilled Lamb Chops with Rosemary, Salt, and Tapanade Aioli

Ingredients

For the tapanade aioli:

• 1/2 cup prepared mayonnaise
• 1 lemon, zested
• 2 teaspoons fresh lemon juice
• 2 anchovy fillets, drained
• 2 cloves garlic, chopped
• 3 tablespoons pitted nicoise olives
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the lamb chops:

• 1 1/2 tablespoons fresh rosemary plus sprigs, for garnish
• 1/4 cup kosher salt
• 12 bone-in baby lamb chops, Frenched
• 2 tablespoons olive oil
• Freshly ground black pepper

For the tapanade aioli:

Directions

Combine the mayonnaise, zest, juice, anchovies and garlic in a food processor and process until smooth. Add the olives and salt and pepper and pulse a few times just to incorporate the olives, not puree them. Cover and refrigerate for at least 30 minutes before serving. Can be made 8 hours in advance and refrigerated.

For the lamb chops:

Combine the rosemary and salt in a food processor and process until combined.

Heat the grill to high.

Brush the chops on both sides with oil and season with a few teaspoons of the salt and freshly ground black pepper. Place on the grill and grill until golden brown and slightly charred, 3 to 4 minutes.Flip the chops over and continue grilling to medium-rare doneness, 2 to 3 minutes longer. Let rest 5 minutes before serving. Top each chop with a dollop of the aioli. Garnish with rosemary sprigs.

SOURCE

Lamb Chops