Nola's Shrimp And Smoked Cheddar Grits Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1/4 teaspoon white pepper

1 1/2 teaspoons crushed red pepper

1 (2-inch) strip orange zest

1 cup milk

Freshly ground black pepper

8 green onions, root end and tips trimmed

1 garlic clove, smashed

1 (2-inch) strip lemon zest

1/4 cup fresh squeezed lime juice

6 tablespoons packed light brown sugar

1/4 cup thinly sliced shallots

1/2 bay leaf

2 tablespoons olive oil

1/2 cup fresh squeezed orange juice

1 (2-inch) strip lime zest

4 teaspoons olive oil

4 tablespoons butter, room temperature

1 sprig thyme

1/2 cup dry white wine

1 1/2 teaspoons Essence

1 recipe Citrus Buerre Blanc, recipe follows

4 tablespoons butter

3/4 pound cremini mushrooms, halved, or quartered if large

1/4 cup fresh squeezed lemon juice

1 1/2 cups quick cooking or old-fashioned grits (not instant!)

1 recipe Grilled Green Onions, recipe follows

2 1/2 teaspoons Essence, recipe follows

6 cups water


1 recipe Abita BBQ Glaze, recipe follows

1 cup heavy cream

2 pounds medium shrimp, peeled and deveined

1/2 teaspoon salt

1 cup ketchup

6 ounces grated smoked white Cheddar

3/4 teaspoons salt

1 recipe Smoked Cremini Mushrooms and Rendered Bacon, recipe follows

2 sticks cold unsalted butter, cubed

1 cup Abita amber beer

1/3 cup heavy cream

1/2 teaspoon black peppercorns

1/2 pound bacon, diced

1 recipe Smoked Cheddar Grits, recipe follows

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