Shrimp and Grits
Michael Kirby
ingredients
- 2 lbs frozen, peeled and deveined large shrimp
- 2 tsp Cajun seasoning
- 1 tsp dried Italian seasoning
- 1 tsp paprika
- 1/4 C butter or margarine
- 2 garlic cloves, pressed
- 1 C chicken broth, divided
- 2 tsp Worcestershire sauce
- 1 tsp hot sauce
- 2 tsp all-purpose flour
- Hot cooked grits
directions
- 1
Thaw shrimp according to package directions.
- 2
Combine Cajun seasoning, Italian seasoning, and paprika; toss together seasoning mixture and shrimp.
- 3
Melt butter in a large skillet over medium heat; add garlic, and sauté 1 minute. Add shrimp, 3/4 cup broth, Worcestershire sauce, and hot sauce; cook 5 minutes or just until shrimp turn pink. Remove shrimp with a slotted spoon, reserving broth mixture in skillet.
- 4
Whisk together remaining 1/4 cup chicken broth and flour until blended; whisk flour mixture into broth mixture in skillet, and cook, whisking constantly, 2 to 3 minutes or until thickened. Add shrimp, and cook 1 minute. Serve immediately over grits
Source: Michael Kirby
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