A little brunch inspiration for you. We made bbq shrimp and served it with Anson Mills white, yellow, and blue grits.
Cook grits per their instructions (if you're using Anson Mills check their site). We cooked 1 cup of each. Be forewarned, if you're using Anson Mills you'll probably want to soak them overnight. The key would be to not make them a soupy mess as you're going to cut them into squares. Go ahead and get your BBQ shrimp going too.
Pour the grits into non-stick pans after they're done.
You want to give the grits time to set and cool off enough for you to touch the pans (probably 45 or more minutes). We used a square cutter, brushing the inside with melted butter to make our grit squares.
You should end up with a bunch of grit cakes.
2 lbs head-on Texas shrimp
1 stick unsalted butter, melted
1 lemon, juiced (discard seeds)
4 cloves minced garlic
2 springs Thyme
1 Tbsp horseradish
1 Tbsp sun-dried tomato paste
1 Bay leaf
1 tsp Tony Chachere's seasoning
2 tsp Old Bay seasoning
1 tsp Bayou Blast
1 Tbsp Crystal hot sauce
1 Tbsp Lea & Perrins Worcestershire Sauce
1/3 cup of White wine (Justin Wilson might have suggested Sauternes)
Mix everything except shrimp in a baking dish
Place in uncovered in a 400 degree oven
Stir after 5 minutes
Cook until desired shrimp doneness (don't walk off, it probably won't take more than 10 minutes).
Plate and garnish to the best of your abilities. Don't eat the Bay leaf, lemon rind, or shrimp heads.