- 1 1/2 cups Old Fashioned Grits - not instant
- 1 teaspoon Salt
- 4 cups Water
- 3 cups Whole milk
- 3 cups Cheddar Cheese -- shredded
- Creole style Shrimp Sauce
- 6 Tablespoons Oil
- 6 Tablespoons All Purpose Flour
- 2 cups Green Peppers- about 2 medium -- diced
- 2 cups Onions - about 2 medium -- diced
- 1 whole Jalapeno chile pepper -- seeded & minced fine
- 2 cloves Garlic -- minced or pressed
- 2 teaspoons Salt
- 2 cups Light cream
- 28 ounces Diced Tomates in sauce or Juice - I use Cento brand Chef cut
- 2 pounds Extra Large Shrimp - Raw (16 -20) -- peeled and deveined
- To Taste Frank's Louisianna Hot Sauce
- To Taste Freshly Ground Black Pepper
- 2 Tablespoons Parsley -- chopped
For Sauce & Shrimp
In a large saucepan or skillet, mix the oil and flour and cook until the mixture (roux) is a dark golden brown over medium heat.
Add the peppers, onions, garlic and jalapeno and 1 teaspoon of salt; cook until the vegetables have softened.
Whisk in the cream. Off heat slowly stir in the tomatoes and their juice. Leave off the heat while you make the grits.
While the grits are finishing their cook time put the sauce on a medium low heat and add the shrimp. Stir occasionally and cook until the shrimp are opaque about 7 minutes. If the sauce is too thick add 1/2 to 2/3 cup of water or milk.
Adjust the seasoning by adding the remaing salt, black pepper and the Frank's hot sauce
For the Grits:
Bring the water, milk and salt to a boil. Slowly whisk in the grits. Lower the heat and cover.
Stir the grits occasionally and cook for 15 minutes or until thick. Stir in the cheese. Cover and let sit while the sauce is finished.
When the sauce and grits are both finished serve side by side sprinkle with the chopped parsley