A shrimp and grits recipe easy

Preparation

Mix in a small bowl with shrimp, Cajun seasoning, paprika, pepper and Italian seasoning. Stir until shrimp are also coated. Put aside.

Add the chicken broth and 1 tablespoon butter in a heavy saucepan. Bring to a boil the mixture. Gradually, constantly looking for the beans and whisk, cook over medium heat for 5 minutes. Add the tomato paste, cream and cheddar cheese. Continue to cook and stir for 2-3 minutes, until the grains are very creamy and thick.

Cover and set aside.

In a large skillet melt 1 tablespoon butter over medium heat. Pour add the spicy shrimp and 2-3 minutes, or until cooked through. Add garlic and cook, stirring, for about 30 seconds. Remove shrimp from the pan into a clean bowl and set aside.

Put the pan on the stove. Mix the flour, the fat, stirring to make a roux. Cook the roux for 10 minutes until half tan. Slowly pour the chicken broth and cream. Cook for 2 minutes, then the Worcestershire sauce and hot pepper sauce and ham.

To serve, put the shrimp on a bed of hot beans and sauce. Sprinkle parsley on top, if desired.