Shrimp and Grits

1 lb Shrimp (peeled and cleaned)
1-1/2 cups Quick Grits*
1 cup 2% Cheddar Cheese (grated)
1 cup Water
1-1/4 cups 2% Milk
1 tsp Jim Beam Hot Sauce

1 tsp Worchestershire Sauce
2 tbs Creole Seasoning†

1 tbs Canola Oil

2 Green Onions (chopped)

4 Cloves Garlic (minced)
1 Shallot (minced)

* I use Quaker Quick Grits

† I use Emeril Lagasse's recipe for his "essence" creole seasoning which you can find on emerils.com

(1.) Sprinkle creole seasoning on shrimp and let rest for at least 30 minutes. Then, warm oil in skillet on medium and add garlic and shallots. Saute 1 minute then add shrimp. Cook shrimp until pink on both sides. (2.) Add a splash of white wine, 1/4 cup of milk, the hot sauce and Worchestershire. Simmer on low for 1 minute and then turn off heat. (3.) Pour remaining milk and water in a pot and bring to a boil — then add grits, turn heat to low and cover for 5 minutes. Turn shrimp back on low and add 1 cup of cheese to grits and mix thoroughly. Once cheese is fully melted, serve grits in a shallow bowl and place shrimp and sauce with green onions on top!

Boomdiddyboomboom!!!

Hint: It is really best to use Jim Beam Hot Sauce on this dish. It just tastes better!