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