1 1/2 lb. (26-30 count) Wild Georgia Shrimp

2 T. Cajun seasoning (recommended: Tone’s Louisiana Cajun seasoning)

1 T. paprika

1 T. dried Italian seasoning

Freshly ground black pepper

 

Grits:

2 C. water

2 chicken bouillon cubes (recommended: Knorr)

2 T. butter or margarine

1 C. quick grits (recommended: Quaker)

1 T. tomato paste

3/4 C. heavy whipping cream

3 1/2 oz. extra-sharp Cheddar

 

Sauce:

2 T. butter or margarine

1 T. minced garlic

3 T. all-purpose flour

1 C. seafood/shrimp stock

1/2 C. heavy whipping cream

1 tsp. Worcestershire sauce

1/2 tsp. hot sauce (recommended: Texas Pete)

1 slice sugar-cured country ham

 

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. Next, make your grits. In a medium saucepan, bring water, chicken bouillon cubes and 2 T. 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. Now sauté the shrimp. In a large sauté pan, melt 2 T. 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 sauté pan and set them aside in a bowl. You can taste 1 or 2, to see if they’re okay. The roux is next. With all those wonderful drippings from the shrimp in the sauté pan, add 3 T. 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. And last, a little country ham. Cook 1 center slice of cured country ham in a sauté pan, and cut into cubes. 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.

 

 

Yield:

Calories:

Fat:

Fiber: