Tipsy Easter Brunch

Get ready for the ultimate Sunday Funday on March 27th. The tomb may be empty but your stomachs will be full after these recipes.

Drunken Shrimp and Grits

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INGREDIENTS:

2 cups Chicken Stock

½ cup Quick Grits

¼ cup Heavy Cream

¼ cup Cheddar Cheese

1 Tbsp. Minced Garlic

1 lb. Shrimp, cleaned & deveined

1 can of Light Beer

1/3 cup Lemon Juice

2 Tbsp. Seafood Seasoning

1 Tbsp. Thyme

2 Tbsp. Hot Sauce

2 Tbsp. Flour

1 tsp. Worcestershire

Bring chicken stock to a boil in a medium saucepan. Stir in grits and bring back to a simmer. Reduce heat and continue cooking for 7 minutes, stirring frequently. Add cream, cheese and minced garlic. Cook until cheese is melted.

In another pan, bring beer, lemon juice, seafood seasoning, thyme and hot sauce to a boil. Add shrimp and return liquid to a simmer. Cook until shrimp are bright pink, about 3 minutes.

Taking the drippings from the shrimp and whisk in the flour. Cook for 10 minutes until roux reaches a medium-tan color. Add the Worcestershire and simmer sauce for 5 minutes.

To serve, top a heaping pile of cheesy grits with several drunken shrimps. Drizzle shrimp and grits with the beer roux sauce.

Almond Croissant French Toast with a Butter Rum Syrup

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INGREDIENTS:

2 Eggs

¾ cup Milk

¼ tsp. Vanilla

¼ tsp. Almond Extract

Pinch of sea salt

2 Fresh Croissants

1 Tbsp. Spiced Rum

5 Tbsp. Butter

½ cup Maple Syrup

Powdered Sugar, for garnish2 Eggs

¾ cup Milk

¼ tsp. Vanilla

¼ tsp. Almond Extract

Pinch of sea salt

2 Fresh Croissants

1 Tbsp. Spiced Rum

5 Tbsp. Butter

½ cup Maple Syrup

Powdered Sugar, for garnish

Whisk together eggs, almond milk, vanilla, almond extract and salt. Cut croissants in half lengthwise.

Heat 2 Tbsp. of butter in a pan over medium heat. Dip the 2 halves of the croissant into the egg mixture and soak for 10 seconds on each side. Transfer croissant to the pan and cook until golden brown, about 2 minutes. Flip the croissant and cook until that side is golden brown as well. Repeat with the other croissant.

To make the butter rum syrup heat syrup and 1 Tbsp. butter in a saucepan. Stir until the butter melts then add the rum and continue stirring for 2 minutes.

Serve the croissants topped with the Butter Rum Syrup and a dusting of powdered sugar.

Spicy Bloody Marys...Not The Virgin

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INGREDIENTS:

4 oz. Tomato Juice

1 ½ oz MichEllis’Jalapeno Cilantro Vodka (recipe below)

6 dashes Worcestershire

½ oz Olive Juice, plus olives for garnish

3 dashes Hot Sauce

Kosher Salt

Seafood Seasoning

Lime Wedges

Pickled Okra

Pickled Jalapenos

Celery sticks

Take glass and run the lime wedge around the rim. Dip rim into a combination of the salt and seafood seasoning. Fill glass ¾ of the way full with ice.

Add tomato juice, vodka, olive juice, Worcestershire and hot sauce in the glass and mix well. Garnish with olives, picked okra, pickled jalapenos and celery.

MichEllis’ Jalapeno Cilantro Vodka:

2 jalapeno peppers, chopped

1 cup fresh cilantro, chopped

Place all ingredients in a sealed mason jar. Let sit for 2-3 days, shaking the jar at least once a day.

When ready to enjoy, strain vodka into a second mason jar, making sure to remove all the jalapeno seeds from the alcohol. Drink up!

Watermelon Margarita Mimosas

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INGREDIENTS:

½ cup watermelon puree

1 oz. lime juice

1 oz. tequila

½ oz triple sec

2 oz sparkling wine

Place watermelon puree, lime juice, tequila and triple sec in a cocktail shaker along with ice. Shake well and pour into a champagne flute. Top with sparkling wine and enjoy this twist on a brunch time classic.