Pelican House Shrimp and Grits


6 Lg. Gulf Shrimp

¼ lb. Skin-on spicy Andouille sausage

½ cup Stone ground grits with corn and cheddar cheese

2oz Bourbon and herb cream reduction

¼ cup Tin Roof Voodoo Bengal beer (to deglaze the pan)

1oz chopped green onions


Sautee the Andouille sausage and shrimp together. Add the bourbon herb reduction, then deglaze the pan with beer. Prepare your grits with the microwave or preferred method. Combine and plate.