Southern comfort: creamy cheddar grits with shrimp...

Ingredients

• 1 libra. medium shrimp (20-30/libras)
• 2 tablespoons. Cajun spice
• Cajun spice of your choice
• any good Cajun spice
• 2 tablespoons. extra virgin olive oil
• one finely diced shallot
• one finely diced celery stalk
• two sliced green onions
• one finely minced garlic clove
• 1 tablespoons. chopped parsley,

Preparation

• Peel and devein 1 libra. medium shrimp (20-30/libras). Sprinkle with 2 tablespoons. Cajun spice of your choice and stir to combine.
• Use any good Cajun spice will work. Set aside while you make the sauce. Heat 2 tablespoons. extra virgin olive oil in a skillet.
• Add one finely diced shallot, one finely diced celery stalk, two sliced green onions, one finely minced garlic clove, 1 tablespoons. chopped parsley.
• And the leaves from three or four sprigs of thyme. Sauté this mixture for about 2 minutes, until the shallots are soft.
• Take the skillet off the heat and add the juice of one lemon, 1 tablespoon. Dijon mustard, 1 tablespoon. Worcestershire sauce, and four or five shakes of hot sauce. Stir to combine and put back on the heat.
• Add ½ cup half and half to the skillet and cook over medium-high heat until the sauce thickens and reduces about 5 minutes.
• Reduce heat to med-low and add the reserved shrimp. Cook until the shrimp are pink and coated in the sauce.

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