If you want to make an easy, delicious classic South Louisiana dinner tonight, then you must make Shrimp and Grits! A good friend sent me a wonderful recipe, which comes from Southern Living, November 2001.

I did a few minor adjustments to better please the palates of the little guys, which are noted, but it was fabulous. The grits were a little runny, but my sous chef doesn’t quite understand the importance of precise measuring just yet.

Ingredients:

2 pounds frozen, peeled and deveined large shrimp

2 teaspoons Cajun seasoning

1 teaspoon dried Italian seasoning

1 teaspoon paprika

¼ cup butter or margarine

2 garlic cloves, pressed

1 cup chicken broth, divided

2 teaspoons Worcestershire sauce

1 teaspoon hot sauce (I omitted the Tabasco)

2 teaspoons all-purpose flour

Hot cooked grits, which Judy added butter (I added) and mascarpone cheese (I omitted)

Directions:

Thaw shrimp according to package directions. (I just ran them under room temp water to defrost)

Combine Cajun seasoning, Italian seasoning, and paprika; toss together seasoning mixture and shrimp.

Melt butter in a large skillet over medium heat; add garlic and sauté 1 minute. Add shrimp, ¾ cup broth, Worcestershire sauce, and hot sauce ; cook 5 minutes or just until shrimp turn pink. Remove shrimp with a slotted spoon, reserving broth mixture in skillet.

Whisk together remaining ¼ cup chicken broth and flour until blended; whisk flour mixture into broth mixture in skillet, and cook, whisking constantly, 2 to 3 minutes or until thickened. Add shrimp, and cook 1 minute. Serve immediately over grits.