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Cajun Shrimp and Grits

Jessica Hill

INGREDIENTS

For the Grits:

4 cups

Water

2 tbsps

Unsalted butter

6

small cloves of garlic, finely minced

1/2 cup

heavy cream

1/2 tsp

Salt

1 cup

uncooked quick grits

2 cups

shredded cheddar cheese

For the Shrimp:

3 tbps

canola oil, divided

1 cup

chopped Andouille

2 lbs

medium shrimp, peeled & deveined

2 tbsps

Unsalted butter, divided

1 tbsp

all purpose flour

1/2 cup

chopped onion

1/4 cup

chopped green bell pepper

1/8 cup

chopped celery

1 can

Rotel tomatoes, well drained

3 tsps

creole seasoning, like Tony Chachere's

1 1/2 cups

broth (shrimp, chicken, or vegetable)

Salt & black pepper, to taste

Sliced green onion, for garnish