Shrimp and Grits

I have had this recipe for a while and am finally getting around to making it. We really liked it and thought it was very filling.  I only used 3/4 pound of shrimp for Jud and me, and it was plenty. I cut everything else in 1/2, but I will print the recipe like Joe has it.



Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/shrimp-and-grits

Ingredients Shrimp:
1 1/2 pounds shrimp
2 tablespoons cajun seasoning (recommended: Tone's Louisana Cajun seasoning)
1 tablespoon paprika
1 tablespoon dried Italian seasoning
Freshly ground black pepper
Grits:
2 cups water
2 chicken bouillon cubes
2 tablespoons butter or margarine
1 cup quick grits
1 tablespoon tomato paste
3/4 cup heavy whipping cream
3 1/2 ounces extra-sharp cheddar
Sauce:
2 tablespoons butter or margarine
1 tablespoon minced garlic
3 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup heavy whipping cream
1 teaspoon worcestershire sauce
1/2 teaspoon hot sauce
1 slice sugar-cured country ham
Directions:
First, peel and devein the shrimp. In a small bowl, combine cajun seasoning, paprika, italian seasoning and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside.
Next, make your grits. In a medium saucepan, bring water, chicken bouillon cubes and 2 tablespoons butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream, and cheese. Keep whisking for another 2-3 minutes until the grits become creamy. Don't skimp on the butter and the cream.
Saute the shrimp. In a large saute pan, melt 2 tablespoons of butte. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they're just done and tender. (about 3 min.)Don't overcook. Remove the shrimp from the saute pan and set them aside in a bowl.
The roux is next. With all those wonderful drippings from the shrimp in the saute pan, add 3 tablespoons of all-purpose flour (I cut everything in half, but felt I needed a little extra butter at this point.) and stir with a wooden spatula to make a roux. Cook for 10-15 minutes until roux reaches a medium-tan color, (it didn't take that long for me.) then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in worcestershire sauce and hot sauce. Set aside.
And last, a little country ham. Cook 1 center slice of cured country ham in a saute pan, and cut into cubes. To serve, and this is the best part, place a few heaping spoonfuls of cheese grits onto a plate. Top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham. I actually added the ham to the roux and then spooned it over the top of the grits and shrimp.  Delecious!