From: Chef Devin Levine, Southern Hills Country Club, Tulsa, OK. Yield: 4 servings. BARBECUED SHRIMP: 2 lb. Ocean Garden Authentic Mexican Shrimp 3 Tbsp. Cajun blackening seasoning 3 Tbsp. barbecue spice 1/2 cup pomace olive oil GRITS: 3 cups chicken stock 3/4 cup Quaker Quick Grits dash of salt 8 oz. smoked peppered bacon, chopped 1 medium onion, chopped fine 2 Tbsp. chopped fresh garlic 1 cup shredded sharp Cheddar cheese 1/2 cup grated fresh Parmesan TASSO GRAVY: 1/2 cup butter 1 cup ...
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