Shrimp & Grits

Serves 8 to 10

• ¼ cup unsalted butter
• ½ cup finely chopped fresh red and yellow bell pepper blend
• 1⁄8 cup finely chopped fresh garlic
• 1 cup finely chopped yellow onion
• 1 large tomato, diced (approximately ¾ cup)
• 2 lbs. raw, peeled and deveined shrimp, thawed
• ½ cup all-purpose flour
• 1 tbl. Italian seasoning
• 1 tbl. crawfish, crab, shrimp boil seasoning (Louisiana Fish Fry Brand)
• 1 tbl. dried basil
• 1 tbl. Garlic & Herb Seasoning (Frank’s brand)
• 1 cup plus ½ cup heavy whipping cream, divided
• 8 ozs. shredded Parmesan cheese
• 8 ozs. shredded mild cheddar cheese
• 8 ozs. shredded pepper Jack cheese
• Cooked grits

1. Melt butter over medium-high heat in an 8-quart stock pot.

2. Add peppers, garlic, onion and tomatoes. Sauté until onions turn translucent, approximately 5 minutes. Add the shrimp and cook until they turn a light pink (about 4-5 minutes).

3. While stirring the mixture, add the flour slowly and continue stirring until blended. Add the rest of the dry seasonings. Stir in 1 cup heavy whipping cream. When mixture starts to simmer, reduce heat to low. Add all of the cheeses and stir. Add remaining ½ cup of heavy cream and continue to stir gently until the cheese is melted (about 8-10 minutes). If a thinner consistency is desired, add more cream, an ounce at a time.

4. Serve over hot cooked grits.