Preheat oven to 250 degrees. Place onion, garlic, thyme and pork belly in a large Dutch oven. Cover with fat. Cover Dutch oven and place in the oven.
Cook for 2 or 3 hours. Remove from the oven and let stand to cool in the fat. Remove from the fat and place on a cooling rack.
Turn oven up to 400 degrees. Cut the pork into 1 inch squares and place on ungreased baking tray with the fat side down. Cook for about 10-15 minutes or until hot and the fat is browned. Season with salt and pepper.
Melt 6 tablespoons of butter in a large sauté pan on medium heat.
Add the shrimp and cook for 3 minutes. Add remaining ingredients and continue to cook for 2 more minutes or until the shrimp are cooked.
Transfer mixture to a food processor and process on high until smooth. While the machine is running, add the remaining butter a little at a time and process until smooth again.
Transfer to a large bowl and refrigerate until ready to use.
Sautéed Shrimp in Shrimp Butter
Heat butter in sauté pan on medium heat, being careful not to brown the butter.
Add shrimp to pan and sauté for 3 to 4 minutes, or until shrimp is pink and cooked through. Deglaze with fresh lemon juice. Salt and pepper to taste and serve immediately.
Fold butter into grits.
Season with salt and pepper and serve.
Mix lemon juice, zest, oil and herbs in a small bowl.
Add the tomatoes and let them marinate for an hour before use. Salt and pepper to taste before serving.
Fried Shrimp & Grit Fritters
Combine grits, shrimp, lemon and cheese together in a mixing bowl.
Using a ½ oz scoop, form 24 round balls and place on parchment paper. Toss balls with flour and shake off excess. Roll in egg wash, toss in panko and then tap off excess. Chill until ready to cook.
Place fritters in 350 degree fryer for approximately 3-5 minutes or until golden brown. Drain excess oil on paper towels and serve immediately.
Anson Mills Grits
Combine 8 cups water with butter in a medium pot over medium heat. Bring to a boil.
Slowly add grits, stirring continuously. Reduce to a simmer and cook, stirring occasionally, until tender, about 1 hour. As the grits cook, they will absorb water and become somewhat thick. Add cream in increments to prevent grits thickening to an unyielding mass. More water can also be added as necessary to yield to your preferred consistency. Season with salt and pepper.
Plate three separate spoonfuls of grits onto each plate and top with pork belly pieces.
Place sautéed shrimp on top of pork belly.
Put heirloom salad and fritters in between stacks. Garnish with micro greens.