In a medium saucepan, bring 2 cups of water and 2 cups of milk to a boil.
2 Cups Water, 2 Cups Milk
Gradually stir in the grits, salt, and black pepper. Reduce heat to low and cover.
1 Cup Grits, 1/2 tsp Salt, 1/4 tsp Black Pepper
Cook the grits for 15-20 minutes or until they are thick and creamy, stirring occasionally. After grits start to thicken add the Parmesan (Optional).
1/4 Cup Grated Parmesan Cheese
While the grits are cooking, heat 1 tablespoon of oil in a large skillet over medium heat.
1 Tbsp Neutral Vegetable Oil
Add the onion, celery, and red bell pepper. Sauté for 3-5 minutes or until the vegetables are tender.
1/2 Medium Sweet Yellow Onion, Chopped 1/4" Cubes, 1 Stalk Celery, Chopped 1/4" Cubes, 1 Pepper Red Bell Pepper, Chopped 1/4" Cubes
Add the minced garlic and cook for an additional 30 seconds.
2 Cloves Garlic, grated
Add the diced tomatoes, tomato paste, chicken stock, and creole seasoning. Stir to combine.
1 Can Diced Tomatoes, 10oz can, 1 Tbsp Tomato Paste, 1/2 Cup Chicken Stock, 1 Tbsp Creole Seasoning
Bring the mixture to a simmer and cook for 5-10 minutes or until the sauce has thickened. Should lightly coat back of a spoon.
Stir in the heavy cream and cook for an additional 2-3 minutes.
1/4 Cup Heavy Cream
In a separate skillet, melt 2 Tbsp of butter over medium-high heat.
2 Tbsp Butter
Add the shrimp and cook for 2-3 minutes on each side or until they are pink and cooked through.
1 Lb Shrimp, Peeled & Deveined
Serve the grits in a bowl and spoon the creole sauce over the top.
Add the cooked shrimp on top of the sauce.
Garnish with chopped green onions (optional)
Green Onions, Chopped
