From: Executive chef Wesley True, True, Mobile, AL. Yield: 6 servings. Grits: 1 cup water 1½ cups milk ⅓ lb. unsalted butter (equivalent to approximately 10½ Tbsp.) 1½ cups grits (not instant) 4 cloves garlic, minced 3 shallots, minced 1 Tbsp. unsalted butter ¾ cup white wine to taste, salt and pepper 2 Tbsp. minced chives ½ cup grated Parmesan cheese Shrimp & Tomato Sauce: ¼ cup extra virgin olive oil 2 Tbsp. chopped garlic 1 pint cherry tomatoes, cut in half ½ Tbsp. ...

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