Ruth's Chris Steak House Bangin BBQ Shrimp & Grits

2 Cups water             1 Cup Heavy Cream

1 Tsp salt            1 BTL Texas Pete

1 Red Onion            1 Cup Brown Sugar

¼ Cup Scallions        1 Cup White Wine

1 Tbsp garlic            1 Cup Thai Chili Sauce

2 Tbsp pure oil

1 Cup Adluh Stone Ground Grits

1 Ear Fresh White / Yellow Corn (of the husk)

1 Lb. Bacon Strips cut into pieces

1/8 Cup Chopped Parsley

1 Cup English Cheddar Cheese

1 Lb. 16/20 deveined peeled shrimps (fresh or frozen)

Bring water and 1 cup heavy cream to a boil, add grits and salt and simmer on low for thirty minutes. Make sure to stir and do not over cook or raise temperature.

In a large sauté pan render the bacon till crispy and remove. Add onions, garlic and corn. Sauté until tender. Add the sautéed vegetables, the cheddar cheese, scallions, parsley and bacon to the grits. Season to taste and set aside. You may have to adjust the grits viscosity by adding water or cream to desired consistency.

To make BBQ sauce, add chili sauce, Texas Pete and brown sugar to a sauce pot and reduce by a third.

To serve: In a large sauce pan heat 1 Cup pure oil, add the shrimp and sauté for two minutes. To the pan add 1 Cup of white wine and reduce, finish with two cups of BBQ sauce and 1 cup of heavy cream. Cook till shrimp are done.

Scoop grits into a bowl, pour sauce and five shrimp on top garnish with cilantro and enjoy.