Kitchen and Kocktails takes traditional Southern comfort food to new heights by creating elevated versions of classic dishes. Here in our Studio 41 kitchen with a look at the menu is owner Kevin Kelley and Chef Michael McLaurin.

444 N. Wabash Avenue

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8 Blackened Shrimp

Water 2.75 qts
Heavy Cream .5 qt
Butter 1 tablespoons
Salt to taste
Grits 1.75lbs
Black Pepper to taste

Cajun Cream Sauce:
Heavy Cream 1qt
Cajun Seasoning 3oz

Fried Tail:
6oz Lobster tail
Seasoned Flour

Season 8 shrimp w/ blackening season, w/ a hot saute pan saute shrimp until cooked throughout.

Grits: Combine all ingredients except grits and bring to boil. Once boiling stir in grits to prevent lumps. Cook until grits are tender

Cream Sauce: combine ingredients and reduce to coat a spoon.

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