Shrimp and Grits
Shrimp
2lbs. frozen, peeled and de-veined large shrimp
2 tsp. Cajun seasoning
1 tsp. dried Italian seasoning
1 tsp. paprika
� c. butter or margarine
2 garlic cloves, pressed
1 c. chicken broth, divided
2 tsp. Worcestershire sauce
1 tsp. hot sauce
2 tsp. all-purpose flour
Hot cooked grits
Thaw shrimp according to package directions. Combine Cajun seasoning, Italian seasoning and paprika; toss together seasoning mixture and shrimp.
Melt butter in a large skillet over medium heat; add garlic and saut� 1 minute. Add shrimp, � cup broth, Worcestershire sauce and hot sauce; cook 5 minutes or just until shrimp turn pink. Remove shrimp with a slotted spoon, reserving broth mixture in skillet.
Whisk together remaining � cup chicken broth and flour until blended; whisk flour mixture into broth mixture in skillet and cook, whisking constantly, 2 to 3 minutes or until thickened. Add shrimp and cook 1 minute. Serve immediately over grits.
4 c. milk
4 tbs. butter
2 tsp. minced garlic
Salt and cayenne pepper to taste
1 c. quick grits
6 oz. grated white cheddar cheese
In a saucepan combine the milk, butter and garlic together. Season the liquid with salt and cayenne pepper. Bring the liquid up to a boil. Whisk in the grits and cook for about 8 minutes or until the grits are tender. Stir in the cheese. Mound the grits in the center of the plate and top with the shrimp mixture.
Grits can be made ahead of time and nuked with a little milk. Recipe says grits serve 8, but not the way my husband eats!