Southern comfort: creamy cheddar grits with shrimp...
Ingredients
4
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Preparation
Preparation15 min
Cook time25 min
- 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.
