- Bring water, cream, chicken base, and 1 oz of minced garlic to a soft boil. Slowly stir in grits and allow to simmer for approximately 20-30 minutes. In a separate pot slowly simmer and puree the okra. Slowly fold into grits and then add the cheddar cheese. Set aside, keeping hot.
- In large pan with 1 oz of minced garlic and oil, sauté the shrimp and andouille sausage. Render as much fat as you can, as this will add flavor to your sauce. Remove the shrimp and sausage mixture and deglaze with your Michelada mix. Reduce sauce by half. Add your shrimp sausage mixture back and simmer until the shrimp are fully cooked. Add butter to emulsify.
- Toast bread, spread Avocado pulp and arrange shrimp andouille mixture on top of toast. Add your garnishes, tomatoes, cucumber, and arugula. Drizzle with some of the remainder of your sauce.
Ingredient availability varies by location*