Shrimp And Grits

Name: Shrimp And Grits
Ingredients: Shrimp; 1 1/2 lbs wild georgia shrimp; 2 tablespoons cajun seasoning (recommended -- Tone's Louisiana Cajun seasoning); 1 tablespoon paprika; 1 tablespoon dried Italian seasoning; fresh ground black pepper; Grits; 2 cups water; 2 chicken bouillon cubes (recommended -- Knorr); 2 tablespoons butter or 2 tablespoons margarine; 1 cup quick-cooking grits (recommended -- Quaker); 1 tablespoon tomato paste; 3/4 cup heavy whipping cream; 3 1/2 ounces extra-sharp cheddar cheese; Sauce; 2 tablespoons butter or 2 tablespoons margarine; 1 tablespoon minced garlic; 3 tablespoons all-purpose flour; 1 cup chicken stock (vegatable); 1/2 cup heavy whipping cream; 1 teaspoon Worcestershire sauce; 1/2 teaspoon hot sauce (recommended -- Texas Pete); 1 slice sugar-cured country ham

23 ingredients

6 steps

Ingredients

Shrimp
1 1/2 lbs wild georgia shrimp
2 tablespoons cajun seasoning (recommended -- Tone's Louisiana Cajun seasoning)
1 tablespoon paprika
1 tablespoon dried Italian seasoning
fresh ground black pepper
Grits
2 cups water
2 chicken bouillon cubes (recommended -- Knorr)
2 tablespoons butter or 2 tablespoons margarine
1 cup quick-cooking grits (recommended -- Quaker)
1 tablespoon tomato paste
3/4 cup heavy whipping cream
3 1/2 ounces extra-sharp cheddar cheese
Sauce
2 tablespoons butter or 2 tablespoons margarine
1 tablespoon minced garlic
3 tablespoons all-purpose flour
1 cup chicken stock (vegatable)
1/2 cup heavy whipping cream
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (recommended -- Texas Pete)
1 slice sugar-cured country ham

Directions

1

First, peel and devein the shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside.
2

Next, make your grits. In a medium saucepan, bring water, chicken bouillon cubes and 2 tablespoons butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. Don't skimp on the butter and the cream, folks.
3

Now saute the shrimp. In a large saute pan, melt 2 tablespoons of butter. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they're just done and tender. Don't overcook. Remove the shrimp from the saute pan and set them aside in a bowl. You can taste 1 or 2, to see if they're okay.
4

The roux is next. With all those wonderful drippings from the shrimp in the saute pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.
5

And last, a little country ham. Cook 1 center slice of cured country ham in a saute pan, and cut into cubes.
6

To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a place, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham. Enjoy.