NORTH CAROLINA SHRIMP AND GRITS ENJOY DAN:

           NORTH CAROLINA SHRIMP AND GRITS by CHEF DAN:

Serves 4-6

SHRIMP:

1 pound shrimp, peeled and deveined

2 cups of water

2 tablespoons Old Bay seasoning

2 tablespoons smoked paprika

1 tablespoon Herbs de Province

1-tablespoon lemon juice

1 garlic clove, minced

GRITS:

2 cups chicken broth

2 tablespoons butter

1 cup grits

1 tablespoon tomato paste

3/4-cup half-n-half

2 cups shredded Fontana cheese

SAUCE:

2 tablespoons butter

1 garlic clove, minced

3 tablespoon all-purpose flour

1 cup chicken broth

1/2-cup half-n-half

1/2-teaspoon cayenne pepper

DIRECTIONS:

1.   Combine shrimp ingredients in a bowl; add shrimp, season with S & P.

2.   Marinate for 20 minutes.

3.   In a saucepan bring chicken stock, and butter to a boil.

4.   Slowly add the grits whisking for about 5 minutes.

5.   Add tomato paste, half-n-half and cheese.

6.   Keep whisking for another 3 minutes or until grits become creamy.

7.   In a skillet add 2 tablespoon butter over medium-heat when sizzling.

8.   Add garlic and sauté for 1 minute, add spiced shrimp until they turn pink, set aside in a bowl.

9.   With the dripping from the shrimp add 3 tablespoon flour; stir making a roux, cook for 10 minutes until flour turns dark brown.

10.                Slowly add chicken broth, garlic, half-n-half and cayenne, whisking for 2 minutes, set aside.

11.                Place a few heaping spoonful of steaming cheese grits onto a plate, top with several sizzling shrimp.

12.                Drizzle with roux sauce over the top of the shrimp.

ENJOY DAN:                                                                              BON-APPETITE!!