Shrimp and Grits
by Mark Elliott

Ingredients
For the Grits
3/4 lb shredded cheddar cheese
1/3 cup Dijon Mustard
3/4 can of dark ale
3/4 cup water
2 cups heavy cream
2 cups of stone ground grits

For the Shrimp
5 to 8 shrimp per portion
Oil
Butter
Chopped garlic
Chopped parsley
Salt and pepper to taste

For the Mustard Sauce
½ red bell pepper, fine dice
½ green bell pepper, fine dice
½ yellow bell pepper, fine dice
½ onion, fine dice
2 cups apricot preserve
½ to 1 cup whole grain mustard
¼ cup rice wine vinegar
Oil


Directions for the Grits

Place all the above ingredients in a thick bottomed pan with the exception of the grits, bring to the boil and stir in grits until thick. Cook grits out whilst adding cream.

Directions for the Shrimp

Preheat a saute pan over medium high heat. Add oil and butter and sauté the shrimp with the garlic. Season with salt and pepper. When the shrimp are done, sprinkle with chopped parsley.

Directions for the Mustard Sauce

Heat oil in sauce pan. Sauté all the vegetables over medium low heat until translucent. Do not allow to color. Add all the remaining ingredients,. Bring to the boil and reduce heat to simmer for 10 to 15 minutes. Taste and correct the seasoning as needed.