Tom’s Shrimp and Garlic Cheese Grits

Submitted By: Tom Covington

Ingredients

• 2 pounds raw gulf shrimp, peeled, deveined, tail off
• 1/4 teaspoon Cajun seasoning
• 1/4 teaspoon dried Italian seasoning
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons butter
• 2 cups water
• 2 chicken bouillon cubes
• 1 cup quick-cooking grits

1 cup heavy cream

1 tablespoon tomato paste

3 1/2 ounces extra-sharp white Cheddar cheese

Instructions

Mix Cajun and Italian seasonings and black pepper; sprinkle over shrimp and toss. Set aside.
In a medium saucepan, combine butter, water, and bouillon cubes; bring to a boil. Stir in grits, whisking often, for about five minutes until smooth. Add cream, tomato paste, and cheese; continue whisking for another two to three minutes or until cheese is melted and grits are smooth. Turn off heat, cover, and leave on stove.
Sauce:

2 tablespoons unsalted butter
1 tablespoon minced garlic
3 tablespoons plain flour
1 cup chicken stock
1 cup heavy cream

1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce or similar sauce
Ground red pepper
In a large skillet, melt butter. Add garlic and cook for 30 seconds. Add shrimp and sauté just until pink. Remove shrimp to a pan; keep warm. Add flour to butter and garlic and make a roux. Cook, stirring over medium heat, until roux reaches a medium-tan color. Slowly add chicken stock and cream; whisk gently until blended, cooking for two minutes or until slightly thickened. Whisk in Worcestershire and Tabasco sauces. Turn off heat.
Place a heaping serving of grits into the bottom of a wide-rimmed soup bowl. Top

with a serving of shrimp, a serving of sauce, and a tiny pinch of ground red pepper.
Yield: Four to six servings.