Recipes
University of Richmond Shrimp & Grits

University of Richmond Shrimp & Grits

YIELD: 1,000 servings

For the grits:

25 gallons chicken stock

5 lbs. butter

25 lbs. stone ground coarse grits

For the shrimp and sauce:

2 ½ lbs. butter

2 ½ lbs. flour

5 qts. heavy cream

10 lbs. shredd

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