4 ounces butter
1/2 cup heavy cream
1 pound quick grits
1 pound cleaned crawfish tail meat
1/2 cup shredded Parmesan
Salt and pepper
2 teaspoons olive oil or butter
8 ounces jumbo shrimp (16/20)
1/4 cup Cajun seasoning
For the grits: Bring 7 cups water to a boil, then add the butter and heavy cream. Simmer for 2 minutes on medium heat. Stir in the grits while whipping until smooth (not grainy). Add the crawfish, while whipping, then add the Parmesan. Add salt and pepper to taste.
For the shrimp: Heat a saute pan on medium-low heat with the olive oil. Lightly dust the shrimp in the Cajun seasoning on both sides. Sear for until tender, 1 to 2 minutes per side. Remove from the heat and place 1 or 2 shrimp on top of each serving of grits.
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