Shrimp and Grits (Throwdown)

Ingredients

SHRIMP

• 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

GRITS

• 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

SAUCE

• 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

Directions

1. 1

   Peel and de-vein shrimp.

2. 2

   In a small bowl, combine Cajun seasoning, paprika, Italian seasoning, salt, and pepper to taste.

3. 3

   Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside.

4. 4

   Next, make your grits: in a medium saucepan, bring water, chicken bullion cubes, and 2 tablespoons butter to a boil.

5. 5

   Slowly add the grits, whisking often with a wire whisk for 5 minutes.

6. 6

   Add tomato paste, whipping cream, and cheese.

7. 7

   Keep whisking for another 2 to 3 minutes, until the grits become creamy.

8. 8

   In a large pan, melt 2 tablespoons of butter.

9. 9

   Add minced garlic and stir for 30 seconds.

10. 10

    Add the spice-coated shrimp. Cook until done and tender; do not overcook.

11. 11

    Remove the shrimp from the pan and set aside in a bowl.

12. 12

    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.

13. 13

    Cook 10 - 15 minutes or until roux becomes a medium-tan color.

14. 14

    Slowly add the chicken stock and whipping cream.

15. 15

    Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.

16. 16

    To serve, place a scoop of grits on a plate. Top with shrimp, and drizzle with roux sauce.