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Lunchbreak: Chef Jay Lovell makes shrimp and grits

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Lovell’s of Lake Forest
915 S. Waukegan Road
Lake Forest
(847) 234-8013
www.lovellsoflakeforest.com

Opening February 2014:
Jay Lovell’s
766 Sheridan Road
Highwood

Shrimp and Grits

Ingredients:
6 or more shrimp, sauteed
grits (3 parts water, one part grits, Tbs butter, salt and pepper to taste and 2 Tbs marscapone cheese)
1/2 cup chorizo sausage, casing removed
1/2 cup jarred marinara
1/4 cup onion
soft boiled egg

Directions:
Sauté the chorizo sausage. Fry it with onion and marinara mixture. Cook up the gravy.  Sauté the shrimp a little further. Pour the gravy over the shrimp in a sauce pan. Pour over grits in a bowl. Add a soft boiled egg on top.

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