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  • 1 Cup Old Fashioned Grits

  • 2 cups milk

  • 2 cups chicken broth

  • 1.5 lbs Large Shrimp

  • Lemon Bae seasoning or your favorite seafood blend

  • 3 tbsps butter

  • 1 cup smoked gouda cheese

  • 1/2 cup grated parmesan cheese

  • AP seasoning

  • 1 tbsps butter + 2 tbsps avocado oil

  • 1/2 diced onion

  • 2 tbsps roasted garlic

  • zest and juice of 1 lemon

  • 1/2 cup chardonnay (or dry white wine of your choice)

  • 1/4 cup diced parsley

  • 1/2 tsp chicken bouillon powder

  • Sheet of Aluminum Foil



  1. Take an entire bundle of garlic with the skin peeled and chop off the ends and place it on a piece of aluminum foil

  2. Cover with some avocado or olive oil and sprinkle with some salt and pepper

  3. Wrap nice and tight and place in the oven for about 40 minutes at 400 degrees


  1. When cooking grits you're using a 4 to 1 ratio. That's 4 cups of liquid to 1 cup of grits

  2. In a pot, combine 2 cups of whole milk and 2 cups of low-sodium chicken broth and bring up to a boil, and season with salt

  3. Once your milk and chicken broth come to a boil, slowly whisk in 1 cup of grits

  4. Cover with a lid and reduce heat down to low and allow to simmer for 15 min

  5. In the last 5-6 min remove the lid and whisk

  6. Add 2 tbsp of butter (more or less based on preference)

  7. As the butter melts, add in 1 cup of gouda cheese and mix

  8. Add in 1/2 cup of grated parmesan and mix

  9. Your grits should be a nice creamy consistency at this point

  10. Taste as you go and add seasoning as needed

  11. Set your grits to the side and if they start to thicken up as they cool you can hit them with a splash of milk or chicken broth to thin it back out once you're ready to serve it


  1. In a bowl place 1.5 lb of cleaned large shrimp

  2. Season with my Lemon Bae or cajun or lemon pepper seasoning of your choice, along with garlic powder

  3. Mix seasoning into shrimp by hand and let it sit for about 10 min to absorb that flavor

  4. In a skillet over medium heat add about 1-2tbsp of avocado oil and allow it to warm up

  5. Once hot, add in your shrimp, and be sure to give them some breathing room

  6. After 1 min flip them over and cook, we don't want to cook them all the way through because they are going to finish cooking in the sauce we make

  7. Use a slotted spoon to remove your shrimp and set aside.


  1. In the same skillet, over medium heat, add 1 tbsp of butter

  2. Add 1/2 diced onion and cook for 2-3 min

  3. Add your roasted garlic to the skillet and smash it a little into the skillet to mix it nicely with the onions and butter

  4. Add juice and zest from a lemon and cook ingredients down

  5. Add about 1/2 cup of chardonnay or dry white wine of your choice

  6. Bring to a boil and allow to reduce, scrape the skillet as you mix to get all the flavors mixed in

  7. Add some fresh chopped parsley and lemon bae seasoning as well as a pinch of chicken bouillon powder (optional)

  8. Add your shrimp back to the skillet and toss in the sauce

Grab a bowl and add your grits with your shrimp right on top! Add any leftover sauce from the skillet on the shrimp and...


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