rnmeal into the simmering shrimp stock. Stir grits occasionally until slightly thickened
orching. Sprinkle in the grits, cover, and simmer for 20 to
he grits:.
In a large pot, combine half and half and cream and
b>shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning and salt and
garlic, olive oil, salt and pepper; toss well.
Arrange
Peel and de-vein shrimp.
In a small bowl, combine Cajun seasoning, paprika
reduce heat to low, and cook until grits are creamy, 20 to
con fat, and set aside to use for shrimp.
Add
Grits:
Preheat oven to
bring water, bouillon, butter and grits to a boil.
Reduce
dd grits. Reduce heat to a simmer. Add 1/2 and 1
oil. Add the salt, pepper and grits. Cook for about 25-30
rozen shrimp, thaw as directed on package. Rinse and drain.
Combine Cajun
>Shrimp: In a large saute pan, heat butter and
In medium bowl combine the shrimp and Cajun seasoning. In a large skillet,
Prepare grits recipe, using full amount of cheese.
Season to taste with black pepper; keep warm.
Peel shrimp.
Dice bacon and saute in skillet lightly.
Add enough peanut oil to bacon fat to make layer 1/8-inch deep.
When hot, add shrimp in even layer, turning as they color.
Add mushrooms, garlic and green onions. Stir and cook for several minutes.
Season with lemon juice, Tabasco, parsley, salt and pepper.
Divide grits on 4 plates. Spoon shrimp over top and serve immediately.
Combine the shrimp with the lemon juice and a few generous splashes
to taste*.
1 tsp cajun seasoning.
DIRECTIONS:
1
o low and slowly whisk in grits. Simmer grits until tender and chicken broth
eat to low and simmer the grits until tender and thickened, about 30