Cajun Shrimp and Jalapeno Grits

Ingredients:

For the grits:

• 1 cup grits

• 2 cups milk

• 2 cups water

• 1–2 jalapeños, sautéed

• ½ cup sharp cheddar

• ½ cup smoked gouda

• 1–2 tbsp butter

• Salt & pepper

For the shrimp:

• 1 lb shrimp, peeled & deveined

• Smoked paprika

• Old Bay

• Salt & pepper

For the sauce:

• 1 cup heavy cream

• ½ cup chicken broth

• 1 tbsp chicken bouillon (or to taste)

• 1 shallot, finely chopped

• 2–3 cloves garlic, minced

• ¼–½ cup parmesan

Finish:

• Parsley/chives

Instructions:

 Cook the grits:

In a pot, bring milk + water to a simmer.
Whisk in grits and cook on low, stirring frequently until thick and creamy.

Stir in:

• Butter

• Cheddar + smoked gouda

• Sautéed jalapeños

• Salt & pepper to taste

Keep warm.

Season & cook the shrimp:

 Season shrimp with:

• Smoked paprika

• Old Bay

• Salt, pepper

• Onion + garlic powder

Sear in a pan with a little oil or butter for 1–2 minutes per side until just cooked.
Remove and set aside.

 Make the sauce (same pan)

 In the same pan:

• Sauté shallots and garlic until fragrant

• Add heavy cream + chicken broth

• Stir in chicken bouillon

Let simmer until slightly thickened, then add parmesan and stir until smooth.

 Finish

Return shrimp to the sauce and coat.

Assemble

 Spoon grits into a bowl, top with shrimp and sauce.
Finish with parsley or chives