Description

A specialty known on the coast of South Carolina (Charleston & Hilton Head), Sauteed shrimp served with Chef Andarrio's cream based sauce served over grits that can be made in less than 15 minutes.

Ingredients

• ⅝ five_eighths Tea Spoon(s) OLD BAY
1
• ⅜ three_eighths Tea Spoon(s) Lemon pepper
2
• 1/3  Cup(s) Butter
3
• ⅛ one_eighth Tea Spoon(s) Salt
4
• 1  Pinch Parsley
5
• 2  Fluid ounce(s) Olive oil
6
• 1  Cup(s) Heavy cream
7
• 2  Ounce(s) Weight Shredded cheddar cheese
8
• 2  Cup(s) Grits
9
• 12  Ounce(s) Weight Shrimp 26/30
10
• 4  Cup(s) Water to cook grits
11

Directions

1. Cook grits 4 cups of water to 2 cups of grits. Stir grits constantly cook for 5 minutes, add butter, salt stir then cover cut off heat when done.
2. Make sure shrimp peeled & Devine tail on season with old bay, lemon pepper, then heat pan Saute shrimp in olive oil until done. approximately 2 minutes on each side
3. Add heavy cream to shrimp stir until sauce turn pinkish color.
4. Once done place grits on a plate then lay shrimp in circular position on plate pour sauce on top of shrimp add shredded cheddar cheese, and parsley for garnish in center.
5. Enjoy