2 lbs large shrimp peeled and deveined
2 tsp Cajun Seasoning
1 tsp dried Italian seasoning
1 tsp paprika
1/4 butter or margarine
2 garlic cloves pressed
1 cup chicken broth, divided
2 tsp Worcestershire
1 tsp hot sauce
2 tsp all-purpose flour
Hot cooked grits (well seasoned)
Combine Cajun seasoning, Italian seasoning, and paprika; toss together seasoning mixture and shrimp. Melt butter in a large skillet over medium heat; add garlic and saute 1 minute. Add shrimp, 3/4 cup of broth, Worcestershire sauce, and hot sauce; cook 5 minutes or until shrimp turn pink. Remove shrimp with a slotted spoon, reserve broth mixture in skillet. Whisk together remaining 1/4 cup chicken broth and flour till well blended. Whisk flour mixture into broth mixture in skillet and cook whisking constantly, 2-3 minutes or until thickened. Add shrimp and cook 1 minute. Serve immediately over grits.
How I cook my grits: (not low fat, haha)
3 cups of heavy cream
1 cup milk
1/2 stick of butter
Heat until it comes to a boil. Add 1 cup of grits and turn to low stirring constantly. Add a pinch of salt to taste. Takes about 5-10 minutes. If grits get too thick add some more milk.
