Shrimp & Grits

Welcome to the Cooking Corner! Paul Vanraamsdonk and chef Demarcus Kelly with the tulsa club hotel joined News On 6 at Noon to give us some details on a special event that's coming up this month at the chamber restaurant. We also learn to make Shrimp & Grits

Boursin Cheese Grits

4 Cup Water

1 cup Heavy Cream

4 OZ Butter

2 Tea Seasoning Salt

¼ Tea Garlic Powder

¼ Tea Cayenne Pepper

1 Cup Stone Ground Grits

1 Cup Boursin Cheese (or 1.5 Wheels)

· Combine first six ingredients in a saucepot and bring to a boil

· Stir in Grits and simmer 45 minutes or until thickened and tender

· Turn off heat and stir in Cheese

(Yields 5 Cups)

Cajun Style Shrimp

6 EA Shrimp

2 TBL Whole Butter

1 Tea Garlic

2 Oz Holy Trinity Vegetables (Bell Pepper, Celery, Onions)

1 oz Heavy Cream

1 TEA Blackening Seasoning

Fresh Black Pepper

· Sauté Vegetables & Shimp in 1 TBL Butter

· Season with Blacking Seasoning, Fresh Black Pepper

· Add Cream, Let Simmer for 1 Minute or Until Shrimp are Cooked Thru

(1-2 People)

Garnishes

· Chili Oil

· Chives

· Pickled Fresno Chilies

· Pea Tendrils