This dish is a true Southern delight, our riff on Louisiana-style spicy shrimp combined with cheesy grits just the way we make ’em at The Lady & Sons. It’s amazing how easy this is to whip up. Make it for your family, and they’ll swear you spent all day tied to the stove.

　　

Ingredients

Serves 4 to 6

　　

Grits

3 cups milk

　　1/2 teaspoon salt

　　1 1/2 cups old-fashioned grits

　　3 cups grated cheddar cheese (12 ounces)

　　

Shrimp

6 tablespoons unsalted butter

　　6 tablespoons all-purpose flour

　　2 medium green bell peppers, seeded and chopped

　　2 medium onions, chopped

　　2 jalapeño peppers, seeded and finely chopped

　　2 garlic cloves, minced

　　1 1/2 teaspoons salt

　　Freshly ground black pepper to taste

　　2 cups heavy cream

　　Two 14 1/2-ounce cans diced tomatoes

　　2 pounds large shrimp, peeled and deveined

　　Tabasco or other hot sauce to taste

　　1/2 cup grated Parmesan cheese, for garnish

　　2 tablespoons chopped fresh parsley, for garnish

　　

Step 1

To make the grits: Combine 4 cups of water, the milk, and salt in a large saucepan over medium-high heat. Bring the mixture to a boil and slowly whisk in the grits. Reduce the heat to medium-low. Cover the saucepan and simmer, stirring occasionally, for about 15 minutes, or until thickened. Stir in the cheddar cheese. Cover and keep warm over a low heat.

　　

Step 2

To make the shrimp: Melt the butter in a large skillet over medium heat. Add the flour and cook, stirring, until the mixture is dark and golden, about 5 minutes. Add the bell peppers, onions, jalapeños, garlic, 1/2 teaspoon of the salt, and pepper. Cook until the vegetables are softened, about 5 minutes.

　　

Step 3

Slowly whisk in the cream. Once the cream is fully incorporated, slowly whisk in the tomatoes and 2/3 cup of water. Stir in the shrimp and cook, stirring occasionally, until the shrimp are just opaque, about 5 minutes.

　　

Step 4

Season the shrimp with the remaining 1 teaspoon salt, pepper, and Tabasco. Serve the shrimp over the grits and garnish with the Parmesan cheese and parsley.

　　

Nutrition Per Serving

Per serving: 1192.8 calories

　　848.1 calories from fat

　　94.2g total fat

　　54.6g saturated fat

　　313.6mg cholesterol

　　3159.0mg sodium

　　34.7g total carbs

　　2.2g dietary fiber

　　17.8g sugars

　　53.5g protein

　　#### Nutritional analysis provided by [TasteBook

　　using the USDA Nutrition Database]( )

　　[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.