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Creamy Portuguese Grits with Sauted Shrimp

8 ounces Grits
2 quarts Chicken Stock
1 tablespoon Oil
1 tablespoon Butter
1 whole Onion, diced
6 ounces Portuguese sausage, diced
3 tablespoons Green Onion
1 cup Heavy Cream
5 ounces Provolone Cheese
12 Shrimps (16/20 CT size)
Salt & Pepper
1 tablespoon Garlic, minced
1 tablespoon Soy Sauce
3 tablespoons Flour

Bring a pot of chicken stock to a boil and gradually stir in grits until a thick but smooth consistency is reached. Lower heat. In a separate hot saucepan, add oil, butter and onions. Add Portuguese sausage and green onions. Scoop out some cooked grits from the pot and add to sausage mixture. Pour in cream and cheese. Stir together. Next, prepare shrimp by seasoning with salt, pepper, garlic and soy sauce. Coat with flour and saute quickly in an oiled frying pan. Serve shrimp on top of Portuguese grits. 


Old Fashioned Sweet & Sour Pineapple Country Ribs

2 pounds Country Pork Ribs
2 ounces Ginger & Green Onion Juice (ginger & green onions soaked in water)
Salt & Pepper
1 tablespoon Garlic
1/4 cup Soy Sauce
1 tablespoon Salad Oil
1 tablespoon Garlic, minced
4 cups Pineapple, diced
1 cup Pineapple Juice
1/4 cup Apple Cider Vinegar
1 cup Brown Sugar
Finger of Ginger
Cornstarch & Water mixture (slurry)

Place ribs in a baking pan and pour ginger and green onion juice over them. Season with salt, pepper and garlic. Add soy sauce. Place pan in the oven and bake at 350 degrees for about 40-45 minutes or until browned. Remove from oven and set aside. Coat the inside of a large saucepan or wok with salad oil. Transfer contents of the baking pan into the wok. Add pineapple, pineapple juice, cider vinegar and brown sugar. Bring to a boil. Add ginger and stir. Gradually add slurry while the mixture is boiling and stir until sauce thickens slightly. Serve when ready.