blackened-alabama-gulf-shrimp-grits-creole-cream/
INGREDIENTS
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2 qt Half and half
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1 cup Coarse ground white grits or polenta
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½ cup Grated Parmesan cheese
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10½ oz Soft goat cheese (Belle Chèvre preferred)
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To taste Salt and pepper
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10 each 16-20 or 21-25 Alabama Gulf shrimp, peeled and deveined
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9 oz Zatarain's Blackened Seasoning
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2 oz Celery, finely chopped
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2 oz Red and green bell peppers, brunoise
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4 oz Yellow onion, diced small
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1 Clove garlic, minced
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1 Scallion (green portion), finely sliced
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½ oz Parsley, finely chopped
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1/3 qt Heavy cream
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2 oz Worcestershire sauce
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2 tbsp Butter, cubed
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1 tbsp Zatarain's Creole Seasoning
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6 oz Canola oil
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