Shrimp & Grits
4 entrees or 8 appetizers
 

Shrimp
2 tablespoons canola oil
2 teaspoons N' Orleans Cajun spice
2 tablespoons unsalted butter
1 1/2 pounds shrimp, peeled and deveined
Green onions, chopped, for garnish

Cheesy Grits:
1 ¼ cups Half & half
1 ¼ cup Stock
4 tablespoons unsalted butter
2 teaspoons kosher salt, plus more for seasoning
1 bay leaf
¼ teaspoon cayenne pepper
1 teaspoon ground black pepper, plus more for seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 cups quick-cooking grits
2 cups shredded sharp Cheddar
 
Heat the oil in a 12-inch skillet over medium-high heat. Add the shrimp and N'Orleans spice and simmer until the shrimp are just cooked through, 5 to 6 minutes.

Cheesy Grits:
Combine the milk, stock, butter, and spices in a 4-quart saucepan over high heat. Just before the mixture comes to a boil, slowly add the grits, stirring constantly to avoid clumps. Turn the heat to low and cook for 15 minutes, stirring occasionally. Stir in the Cheddar until completely melted. Adjust seasoning if necessary. If the grits are a little thick, add more water until the desired consistency is reached. Cover and keep warm.