Instructions

• 1 In a small bowl combine the DH House Essense, paprika, italian seasoning, salt, an black pepper. Sprinkle this psice mixture over the shrimp to coat well and set the shrimp aside.
• 2 In a medium saucepan, bring the water, chicken bouillon, and 2 tbsp. butter to a boil. Slowly add the grits, whisking often for 5 minutes. Add the tomato paste, cream, and cheese. Keep whisking for another 2 to 3 minutes until the grits become creamy. Do no skimp on the cream and butter!
• 3 In a large saute pan, melt 2 tbsp. butter. Add the garlic and stir for 30 seconds. Add in the shrimp and cook only until they are just done and tender. Do not overcook. Remove from the pan and set aside.
• 4 With the drippings from the shrimp in the pan, add the flour and stir with a wooden spoon. Add more butter if too dry. Cook for up to 10 minutes until the roux reaches a medium tan color. Then slowly add the chicken stock and heavy cream Whisk together and cook for 2 minutes, then whisk in the worcestershire and hot sauces. Set aside.
• 5 Cook the diced ham (or bacon) in a saute pan until brown and crisp.
• 6 To Serve: place a heaping mound of grits onto a plate and top with several shrimp. Driizle with the sauce and sprinkle with the diced ham or bacon.