rnmeal into the simmering shrimp stock. Stir grits occasionally until slightly thickened
he grits:.
In a large pot, combine half and half and cream and
orching. Sprinkle in the grits, cover, and simmer for 20 to
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
dd grits. Reduce heat to a simmer. Add 1/2 and 1
bring water, bouillon, butter and grits to a boil.
Reduce
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
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
For the grits, bring the water and heavy cream to a boil
eat to low and simmer the grits until tender and thickened, about 30
Stir in half-and-half and simmer until grits are thickened and tender, 15