Appetizer/Small Plates Entrées

Shrimp and Cheese Grits, Gluten Free*

Water	5 qt
Grits	5 cup
Butter, unsalted	10 tbsp
Minor's Fire Roasted Jalapeño Flavor Concentrate Gluten Free 6 x 13.6 ounces	10 tbsp
Stouffer's Queso Cheese Dip Gluten Free (Pouch) 4 x 64 ounces, (1 pouch)	64 oz
Virgin Olive oil	10 tbsp
Shrimp, peeled, raw, deveined	5 lb
Lemon juice, fresh	7 tbsp
Parsley, fresh, chopped	10 tbsp
Scallions, chopped	2 cup
Garlic, cloves, fresh, chopped	4 tbsp

Bring the water to a boil and add the grits; cook until the water is absorbed, stirring occasionally, about 20 minutes.
Remove from the heat and add the butter, Jalapeno Flavor Concentrate and Queso Cheese Dip. Combine thoroughly.
Heat olive oil in a sauté pan, once hot, add the shrimp. Cook until the shrimp turn pink and then add the lemon juice, parsley, Scallionss and garlic. Cook for another 3 minutes.
Spoon grits into a bowl, top with the sautéed shrimp. Serve immediately.

*When using Gluten Free ingredients, recipes, and proper back of house procedures.