Chef Maxwell's Shrimp and Grits

2 pound raw whole peeled shrimp
1/4 pound butter
2 tablespoons all purpose flour
1 1/2 cups onion, diced
1 green pepper, diced
1 cup celery, diced
3 T garlic, minced
1 T basil, minced
1 T thyme leaf, minced
1/4 cup parsley , chopped
1/4 cup green onion tops, sliced thin
1/2 cup shrimp or seafood stock
Salt and pepper to taste

Sauté flour and butter together to form a brown roux. Add celery, onion, bell pepper and garlic, sauté until the onions are clear. Add shrimp stock. Add basil and thyme, some pepper. Simmer 20 minutes minimum. Ten minutes before serving, add shrimp and bring back to a light simmer. Adjust salt and peppers to taste. Immediately before serving, stir in onion tops and parsley.

Stone Ground Grits with Parmesan

1 cup grits, stone ground
3 cups chicken stock, or other stock as appropriate
1 cup heavy cream
1/4 cup butter
1/4 cup parmesan cheese, finely grated
2 T parsley, chopped

Bring the chicken stock to a boil. Stir in the grits. Return to a boil and reduce heat to simmer. Simmer for 30 minutes, stirring frequently. Add additional stock if needed. When the grits are tender add the cream, cheese and butter and stir well. Simmer another 10 minutes and garnish with parsley and serve hot.