b>shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning and salt and
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
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
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
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