Directions: |
Directions:Peel and devein the shrimp. Small bowl, combine Cajun seasoning, paprika, Italian seasoninG, salt & pepper. Sprinkle the spices over the shrimp, coat well and set the shrimp aside.
Next, make your grits. In a medium saucepan, bring water, chicken bouillon cubes and 2 Tbls 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 2 or 3 minutes until the grits become creamy. Don't skimp on the butter and the cream.
Now saute the shrimp. In a large pan, melt 2 Tbls 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 saute 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 saute pan, add 3 Tbls all-purpose flour, stiir 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. Last, add a little country ham. Cook 1 center slice of cured country ham , cut into cubes.
To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a plate, 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. |
This recipe for Adas Shrimp and Grits is from