SOUTHERN SHRIMP AND GRITS ENJOY DAN:

                             SOUTHERN SHRIMP AND GRITS by CHEF DAN

Serves 4-6

SHRIMP:

1-1/2-pounds shrimp, peeled and deveined

2 tablespoons jerk seasoning

1 tablespoon EACH smoked paprika, dried Italian seasoning and sichuan pepper

GRITS:

2 cups chicken stock

2 tablespoon butter

1 cup quick grits

1 tablespoon tomato paste

3/4-cup milk

6 ounces shredded extra-sharp white cheddar cheese

SAUCE:

2 tablespoons butter

2 garlic cloves, minced

3 tablespoons all-purpose flour

1 cup chicken stock

1 tablespoon Dijon mustard

1/2-cup milk

1 teaspoon EACH Worcestershire sauce, and cayenne pepper

DIRECTIONS:

1.      Combine shrimp and jerk seasoning and next 3 ingredients in a zip-lock bag.

2.      Squeeze to combine; set aside

3.      In a saucepan, bring salted chicken stock to a boil, with 2 tablespoon butter.

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

5.      Add tomato paste, milk and cheese; whisk for another 2-3 minutes or until creamy.

6.      In a skillet add butter over medium-heat and when sizzling.

7.      Add garlic and saute for 30 seconds, add spiced shrimp and cook until pink.

8.      Remove from skillet and place in a bowl

9.      In a skillet add flour, and butter to the dripping from the shrimp and stir to make a roux.

10.  Cook for 15 minutes over medium-low heat, stir until golden brown.

11.  Then slowly add chicken stock and next 4 ingredients.

12.  Whisk together and cook 2-3 minutes; set aside.

TO SERVES:

1.      Place a few heaping spoonfuls of steaming cheese grits onto a plate.

2.      Top with several sizzling shrimp.

3.      Drizzles with roux sauce over the shrimp.

ENJOY DAN:                                        BON-APPETITE!!