Mayport Shrimp and Grits 

Ingredients

• 2 cups reduced-sodium chicken broth
• 2 cups 2% milk
• 1/3 cup butter, cubed
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup uncooked old-fashioned grits
• 1 cup shredded cheddar cheese
• Mayport Shrimp 

• 8 thick-sliced bacon strips, chopped
• 1 pound uncooked medium shrimp, peeled and deveined
• 3 garlic cloves, minced
• 1 teaspoon Cajun or blackened seasoning
• 4 green onions, chopped

RECIPE PREPARATION

• In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm.
• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, garlic and seasoning in drippings until shrimp turn pink. Serve with grits and sprinkle with onions.

Nashville Hot Chicken 

INGREDIENTS

• 2 3½–4-lb. chickens, each cut into 10 pieces (breasts halved)
• 1 tablespoon freshly ground black pepper
• 2 tablespoons plus 4 tsp. kosher salt
• 4 large eggs
• 2 cups buttermilk or whole milk
• 2 tablespoons vinegar-based hot sauce (such as Tabasco or Texas Pete)
• 4 cups all-purpose flour
• Vegetable oil (for frying; about 10 cups)
• 6 tablespoons cayenne pepper
• 2 tablespoons dark brown sugar
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• White bread and sliced pickles (for serving)

special equipment

• A deep-fry thermometer

RECIPE PREPARATION

• Toss chicken with black pepper and 2 Tbsp. salt in a large bowl. Cover and chill at least 3 hours.
• Whisk eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 4 tsp. salt in another large bowl.
• Fit a Dutch oven with thermometer; pour in oil to measure 2”. Heat over medium-high heat until thermometer registers 325°. Pat chicken dry. Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.
• Working in 4 batches and returning oil to 325° between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160° for white meat and 165° for dark, 15–18 minutes. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.
• Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil. Brush fried chicken with spicy oil. Serve with bread and pickles.
• DO AHEAD: Chicken can be seasoned 1 day ahead. Keep chilled.