Shrimp & Grits

Grits

2 cups chicken broth

2 tbsp butter

1 cup grits

1 tbsp tomato paste

3/4 cup heavy cream

3 1/2 ounces smoked Gouda

Shrimp

2 tbsp butter

1 1/2 lbs Gulf shrimp

1/4 tsp cayenne pepper

1 tbsp paprika

1 tbsp Italian seasoning

pepper to taste

Sauce

2 tbsp butter

3 tbsp all-purpose flour

1 cup chicken broth

1/2 cup heavy cream

1 tbsp garlic, minced

1/4 tsp cayenne pepper

Prepare the grits by bringing the chicken broth and butter to a boil, then add the grits and lower the heat to medium. Allow the grits to cook for 30 min, then stir in the remaining ingredients.

Once the grits are prepared, place a shallow pan over the burner and add the butter for the shrimp. Once melted, add the shrimp through pepper and cook for 5 min until the shrimp are cooked.

While the shrimp are cooling, prepare the sauce in the same shallow pan over medium heat. Add the butter and flour to create a light brown roux, then add the remaining ingredients and cook until the sauce begins to coat the back of a spoon.

To plate, add the grits, sauce, then shrimp and serve.

Recipe printed from Le Grand Fromage: http://brielegrandfromage.blogspot.com/

URL to recipe: http://brielegrandfromage.blogspot.com/2010/07/foodbuzz-24x24-gulf-seafood-beachside.html