Ready in 45 minutes

Serves 4 people

Ingredients

• 2 C   Chicken Stock
• 1 C   Grits (Regular)
• 2 Tbsp  Vegetable OIl
• ½ Tbsp  Butter
• ½ C  Peppers (diced)
• ½ C  Onions (diced)
• ¼ C  Celery (diced)
• 1 lb  Shrimp (peeled and deveined)
• 3 Tbsp  Bayou Cajun Spice
• ½ C  Beer
• 3 Tbsp  Tomato Paste  4 Tbsp  Butter

Preparation

1. Heat  chicken stock over medium heat and bring it to a simmer.
2. Add the grits and simmer for about 8 minutes, until grits are soft.
3. Add vegetable oil  and ½ Tbsp butter to a saute pan and over medium heat.
4. Add all vegetables and cook until tender (3-5 minutes).
5. Add shrimp and Bayou Cajun Spice to vegetable mixture  and cook for about 6 minutes.
6. Pour beer and tomato paste into shrimp mixture and saute for 2 minutes.
7. Stir 4 Tbsp of butter into shrimp mixture and serve over the grits.

Substitute instant grits for faster cooking time and replace water with chicken stock.