Recipe supplied by Chef Chris Motto
Grits:
Qt yellow stone ground grits
½ # butter
½ gal water
½ gal milk
1 pint heavy cream
Bring all liquids and butter to boil, add grits. simmer on low heat until thick and creamy. salt and pepper to taste.
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New Orleans BBQ butter:
¼ cup garlic
2 12oz beers
10 oz worchestire sauce
1# unsalted butter
2oz lemon juice
tablespoon chopped rosemary
Sweat garlic, add beer and worchestire and reduce to au sec. slowly mount butter by whisking a couple tablespoons at a time until incorporated. add lemon juice and rosemary.
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Saute shrimp, serve over grits, top with BBQ butter, and garnish with crab.