Shrimp and Grits (part deux)

[TMB]

Well last night I wanted shrimp and grits so I said OK, I'm going to try this again and see if I can make it bettter.

So I melted 1/4 stick real butter in the frying pan and brought it up on very high heat.  Next I tossed in my shrimp and Tony Chachere's just for a few seconds then turned them then removed so they wouldn't over cook (trying Hub's advice  )  I din't over cook them

Next I added the grits to the butter and let the grits become browned (like you would with noodles and rice in Rice-A Roni from my younger days 

I browned the grits for about 3 mins to soak up all the remaining butter in the pan then I added water,  half & half and the shimp back in let that simmer for about 5 mins plus more Tony Chachere's

Then I plated and used an alfredo sauce to top off with a little red pepper.

To me this was better than the last try for sure and browning the grits in the butter first really helped! 

[Tailgating is my game]

Tommy that looks great...can you sameday fed-ex me some    Wow that looks great

[GusRobin]

Tommy,
How much half and half and other ingredients?

('cause this looks good and I want to try it)

[TMB]

Tommy,
How much half and half and other ingredients?

('cause this looks good and I want to try it)

Sorry Gus, filled this out this morning at work was still sleeping 

I used 1 packet of instant grits, 1/2 cup of water and 3 Tbs of Half & Half.   as for the Tony Chachere's I used about a 1 Tbs total 1/2 with cooking the shrim and the other half when finishing

as far as shrimp I used about 3/4 cup small shrim fryed in 1/4 stick of butter

OR come to the Bomm-A-Roasa and I'll ifix it for you

[sparky]

Looks yummy.