Shrimp and Grits

Ingredients

• 1 1⁄2 Stick(s) butter
• 1⁄2 Cup(s) Cajun Injector Creole Garlic
• 10 Ounce(s) can of beef broth
• 1⁄2 Cup(s) green onions, chopped
• 2 Pound(s) Gulf Shrimp Headless 16-20 count, peeled
• 2 Tablespoon(s) LA Crawfish Creole Seasoning
• 1 1⁄2 Tablespoon(s) minced garlic
• 1 Cup(s) Parmesan cheese, grated
• 1 Cup(s) red wine

Method

1. Melt butter in skillet
2. Sauté garlic and green onions
3. Add Cajun Injector Creole Garlic, wine, beef broth and LA Crawfish Creole Seasoning, stirring occasionally
4. Add peeled Headless Shrimp
5. Reduce down approximately 20 minutes
6. During this time, cook grits according to package directions
7. When grits and done, add parmesan cheese until melted
8. Serve shrimp mixture over grits garnish with green onions & parsley