Ingredients:
1 lb shrimp, peeled and deveined
1/4 cup butter
1/4 cup all-purpose flour
2 cups heavy cream
1 cup chicken broth
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup chopped green onions
1 tsp Old Bay seasoning
1 tsp garlic powder
Salt and pepper, to taste
2 cups stone-ground grits
4 cups water
1/4 cup cream
1/4 cup butter
Salt, to taste
Instructions:
In a large skillet, melt the butter over medium heat. Add the shrimp and cook until pink and just cooked through, about 2-3 minutes. Remove the shrimp from the skillet and set it aside.
In the same skillet, whisk together the flour and butter until a paste forms. Gradually whisk in the cream and chicken broth, and bring the mixture to a simmer. Cook for 2-3 minutes, or until the sauce thickens.
Stir in the Parmesan cheese, parsley, green onions, Old Bay seasoning, garlic powder, salt, and pepper.
Add the cooked shrimp to the skillet and stir to coat the shrimp in the sauce.
In a separate pot, bring the water to a boil. Slowly stir in the grits and reduce the heat to low. Cook for 5-7 minutes, or until the grits are tender.
Stir in the cream and butter, and season with salt to taste.
To serve, spoon the grits into bowls and top with the shrimp and sauce.