Shrimp and Grits with a Citrus Bourbon Sauce

INGREDIENTS: (grits)
1 cup stone mill grits
2 cups water
1 cup Milk
1/2 cup shredded cheddar cheese
(Shrimp)
1/2 lb shrimp (per person)
2 tsp Salt
1 tsp
(Sauce)
1 leek (small diced)
1/4 lb bacon (small diced)
1 small red pepper
1 clove garlic (minced)
1/4 lb arugula
1 cup fish stop
1/10 lb unsalted butter
1 oz. bourbon
zest from half a lemon, lime and orange

STEPS FOR GRITS:
Bring milk and water to a boil, whisk in grits.  Turn down to low heat and cook for approximately 20 minutes. Whisk in the cheese and season to taste with salt and pepper.

STEPS FOR SHRIMP AND CITRUS BOURBON BROTH:
Sear shrimp on both sides, take shrimp out of pan and set aside.
Add all the vegetables (except the arugula) to the pan and saute, add the bacon and cook for another five minutes.
Deglaze the pan with bourbon, add fish stock and reduce for two minutes.
Put the shrimp back into the pan and cook for one minute.
Add zest and butter, making sure to stir butter until it is constituted into the sauce. 
Season with salt and pepper, fold in arugula and serve.

Nick's Boathouse
455 West Main Street
Pensacola
850-912-8775
Open everyday
https://www.facebook.com/pages/Nicks-Boathouse/329565163767223

About the Restaurant:
Nick's Boathouse used be called 'The Crab Trap'. It is located right next to the new Pensacola Blue Wahoo Baseball Stadium. Nick's has back deck that gives customers a great view of the bay and they have live music on specific nights.

Special Event:
Nick's Boathouse is one of our 50% deals.  You can buy two $25 gift certificates (a total of $50) for only $25. It would make a great Mother's Day gift, or even a Father's Day gift.  But the supply is limited, so you'll want to get in on the deal immediately.  

Sponsored by: Nick's Boathouse