- First, start by peeling and deveining the shrimp. If your shrimp is frozen run under cold water to defrost them.
- In a large bowl, combine Cajun seasoning, Italian seasoning, paprika, and salt and pepper, to taste. Sprinkle the seasoning mixture over the shrimp, making sure to evenly coat them, and set the shrimp aside.
- Now it's time to make the grits. In a medium saucepan, bring water, bouillon cubes, and butter to a boil. Then, slowly add the grits, whisking with a wire whisk or fork for 5 minutes.
- Next, add tomato paste, cheese, and cream. Whisk for another 3 minutes or until grits become smooth and creamy.
- After your grits are done, sautée the shrimp. In a large skillet, melt 2 tablespoons of butter and add minced garlic, stir for about 30 seconds.
- Add in the shrimp and cook until they are firm. Be careful to not over overcook the shrimp. A way to tell if shrimp are done cooking is to look at their color--they should go from grey/translucent to pink. Shrimp should take about 4-5 minutes to cook over medium heat. After sauteeing the shrimp, transfer them to a bowl and set aside.
- Next, it's time to make the sauce or roux. Using the drippings from the skillet you sauteed the shrimp in, add 3 tablespoons of flour and stir.
- Cook for about 10 to 15 minutes or until the sauce forms a light brown color. Then, slowly add chicken stock and heavy whipping cream, whisk for 2 minutes. Add in Worcestershire sauce and hot sauce. Let simmer for about 1 minute and set aside.
- If you want to get a little extra, you can top your shrimp and grits with ham. First, sautee 1 slice of cured ham in a small skillet and cut into cubes.
When ready to serve, scoop out grits into a bowl, sprinkle cheese, add zesty shrimp, drizzle on the roux, and top with ham slices. With one bite, you'll swear you're on a Louisiana bayou.