Cooking

3 cups chicken broth

1 teaspoon salt

1/2 tablespoon minced garlic, optional

1 cup Weisenberger Mills white stone-ground grits

1 tablespoon butter

1 tablespoon minced garlic

1 tablespoon olive oil

1 cup julienned green peppers

1 cup julienned sweet onion

1 pound peeled and deveined Kentucky farm-raised shrimp

2 cups seeded and diced ripe tomatoes

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground cumin

2 teaspoons fresh-squeezed lemon juice

1 teaspoon hot pepper sauce

1/4 cup Southern Comfort

1/2 cup chopped green onions

1/4 cup chopped fresh cilantro

Place chicken broth in a medium-size pot. Add salt and garlic and bring to a boil. Add grits in a slow stream, whisking. Reduce heat to a simmer and cook for 10 minutes, whisking frequently. Remove from heat, put butter on top to prevent a crust from forming. Reserve for serving.

Sauté the garlic in olive oil in a large skillet over medium heat. Add peppers and onions and cook until tender, about three minutes. Add shrimp and sauté until pink and firm, about three minutes. Add tomatoes and simmer for five minutes. Add salt, pepper, cumin, lemon juice, hot sauce, and Southern Comfort and simmer for two minutes. Pour over bowls of prepared grits and garnish with green onions and cilantro. Makes 4 servings.

Recipe provided by Mark Williams, executive chef at Brown-Forman