Butter - 1 tablespoon
Shrimp - ounces (w)
Andouille Sausage - 2 ounces (v)
Red bell peppers diced - 2 ounces (v)
Onions, diced - 1 ounce (v)
Grits - 6 ounces (v)
Monterey Jack cheese, shredded - 2 ounces (v)
Green onions, sliced - 2 ounces (v)
French bread - 3" piece
Lemon Wedge 1 each
Low country reduction sauce - 1 ounce (v)
1 cup Worcestershire sauce
2 ounces (v) Tabasco sauce
2 cups Heavy cream
1 ounces (v) Lemon juice, freshly squeezed
2 each Bay leaf
1 tablespoon Fresh rosemary, chopped
Herb Butter – 3 ounces (v), div.
1 lb. butter
1 oz. dried parsley (v.)
1 oz. white wine (v.)
½ granulated garlic (v.)
6 oz. evaporated milk (v.)
In a lightly buttered sauté pan, over medium-high flame, sauté the Andouille sausage, peppers, onions and shrimp until the shrimp is cooked half way through (about 2 minutes).
Add the low country reduction sauce to the pan and cook for 2 additional minutes or until it begins to thicken.
Remove from heat, add 2-ounces of the Floridian butter and stir to incorporate into the sauce.
Ladle the grits in the center of a brown skillet.
Evenly distribute the Monterey Jack cheese over the grits and pour the shrimp mixture over top.
Garnish with green onions.
Place the skillet on a 12" large round plate.
Cut the French bread in half, lengthwise. Spread the remaining Floridian butter evenly across each piece of bread.
Place the bread on the grill and cook until golden brown. Remove and cut diagonally from corner to corner.