Directions: Cheesy Grits
1. In a large pot, add the water/stock and the salt. Bring the water to a boil.
2. Turn down the heat to medium or medium low. Add the grits and whisky regularly. Cook for 5-10 min. You are look for a creamy consistency.
3. Turn down the heat to a simmer. Add the cheese and whisk until integrated. Cover until ready to serve.

Direction: Shrimp
1. In a medium-sized pot over high heat, add the olive oil. Once the olive oil is hot enough to shimmer (about 30 seconds), add the carrots, celery, shallots, and jalapeño.
After about 3 min, turn down the heat to medium and add the garlic. Cook for another 2-3 min while stirring regularly.

2. Add the spice mix, and cook for another 2-3 min. You are trying to toast the spices. Be careful not to let them burn. By the end of this period, the shallot should be nearly transparent and the other vegetables should be soft.

3. Add the beer or wine. Turn up the heat to bring to a boil.
(NOTE: I’ve made shrimp with both beer and wine. My recommendation is that you choose a beer that is light in color or a Chardonnay.)

4. Add the cilantro, lime juice and shrimp. Stir until the shrimp are integrated. The shrimp should already begin to turn pink. Turn down the heat to medium low, cover the pot with a lid and let cook for 5 min or until the shrimp are done.

5. Turn off the heat. Serve the shrimp, including the liquid, over the cheese grits. Salt and pepper to taste. Enjoy!