From: executive chef Bob Waggoner, Charleston Grill, Charleston, S.C./Nathalie Dupree's Shrimp & Grits Cookbook (2006). Yield: 2 servings. GRITS: 2 1⁄4 cups chicken stock 2 1⁄2 Tbsp. unsalted butter 1⁄2 cup Charleston Grill stone-ground grits 1-2 cups heavy cream to taste, salt and freshly cracked white pepper 1 tsp finely chopped fresh lemon zest SHRINP: 8 jumbo shrimp, peeled and deveined to taste, salt and freshly ground pepper 1 Tbsp. olive oil 1 tsp. chopped garlic 2 tsp. chopped ...
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