SHRIMP AND GRITS (THROWDOWN)

Shrimp and Grits (Throwdown) image

Provided by Barbell Bunny

Categories < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 19

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1 1/2 lbs medium shrimp (26 - 30 count)
2 tablespoons cajun seasoning
1 tablespoon paprika
1 tablespoon dried Italian seasoning
fresh ground black pepper
2 cups water
2 chicken bouillon cubes
2 tablespoons butter
1 cup quick-cooking grits
1 tablespoon tomato paste
3/4 cup heavy whipping cream
3 1/2 ounces extra-sharp cheddar cheese
2 tablespoons butter
1 tablespoon garlic, minced
3 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup heavy whipping cream
1 teaspoon Worcestershire sauce
1/2-1 teaspoon hot sauce

Steps:

Peel and de-vein shrimp.
In a small bowl, combine Cajun seasoning, paprika, Italian seasoning, salt, and pepper to taste.
Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside.
Next, make your grits: in a medium saucepan, bring water, chicken bullion cubes, and 2 tablespoons butter to a boil.
Slowly add the grits, whisking often with a wire whisk for 5 minutes.
Add tomato paste, whipping cream, and cheese.
Keep whisking for another 2 to 3 minutes, until the grits become creamy.
In a large pan, melt 2 tablespoons of butter.
Add minced garlic and stir for 30 seconds.
Add the spice-coated shrimp. Cook until done and tender; do not overcook.
Remove the shrimp from the pan and set aside in a bowl.
To make the roux-sauce, use the same pan and add 3 tablespoons of all-purpose flour to the remains. Stir with a wooden spoon.
Cook 10 - 15 minutes or until roux becomes a medium-tan color.
Slowly add the chicken stock and whipping cream.
Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.
To serve, place a scoop of grits on a plate. Top with shrimp, and drizzle with roux sauce.