Voo Doo Shrimp with Southern Cheese Grits and a Mango Salad

Featuring one of the great chefs of the south, Chef Duke of New Orleans. Chef Duke is the owner of Cafe Giovanni located in the French Quarter; best described as an Italien southern inspired cuisine. Chef Duke has won award after award including USA Chef Of The Year. Presenting a true southern specialty:

Ingredients: Scrimps

1 Table Spoon(s) Canola Oil 1

½one_half Table Spoon(s) Olive Oil 2

½one_half Tea Spoon(s) blackened Seasoning 3

½one_half Cup(s) Sweet Chili Glaze 4

1 Table Spoon(s) Orange Juice 5

6 Each Jumbo Shrimp, cleaned and deveined 6

½one_half Cup(s) Bell Peppers, small diced 7

1 Table Spoon(s) Parsley, chopped 8

2 Table Spoon(s) Southern Comfort 9

1 Table Spoon(s) Butter 10

In a hot saute pan, heat canola and olive oil. Season shrimp with oil and blackened seasoning. Add shrimp to hot saute pan and saute for about 2 minutes on each side. Add sweet chili glaze to the pan. Toss shrimp to coat. Add orange juice, peppers and parsley and mix to combine

Degalze pan with Southern Comfort and let reduce a bit. Finish with butter and toss to melt and incorporate. Remove pan from heat. Plate up with grilled portobello mushroom, top portobello mushrooms with grits then place shrimp on top. Serve with the mango salad on the side

Ingredients: Mango Salad

1 Cup Mixed Greens

2 Table Spoon(s) Mango, diced

Table Spoon(s) Extra Virgin Olive Oil
1 Pinch Salt
1 Pinch Pepper

Add all ingredients to a mixing bowl and season to taste

Ingredients: Southern Cheese Grits

⅓ Cup(s) Instant Grits

⅓ Cup(s) Heavy Cream

2 Ounce(s) Weight Saint-Andre Cheese
½ Tea Spoon(s) Creole Seasoning
½ Tea Spoon(s) Lemon Pepper
1 Table Spoon(s) Parsley, chopped
2 Table Spoon(s) Corn Kernels
1 ⅓ Cup(s) Water

Boil water in a pot. Use instant grits box directions for water amount. Once water is boiling, add grits and whisk. Let grits come to a Boil then add heavy cream and whisk. Add all seasonings then add parsley, corn kernels and cheese. Whisk again to combine. Remove from heat.

DINNER - by Chef Duke is served