For the grits:
Bring shrimp stock to a boil and cook grits according to package directions. When grits are close to fully cooked add all other ingredients.
For the Shrimp:
Season shrimp with voodoo seasoning.
In a large sauté pan heat oil over high heat. Sear shrimp, add onions, red bell pepper and celery. Cook until tender then add Creole mustard, tomatoes, smoked tomato paste. Add shrimp stock reduce by ½ and finish with green onions, parsley and butter. Serve shrimp over the grits and garnish with fried pickled okra and Bayou Beet Syrup.
For the beets:
Process – boil beets in shrimp stock until tender. Put in blender, puree, place back in sauce pot and add brown sugar. Reduce by ½. Set aside for plating.