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| I cleaned and deshelled the shrimp. Used the shells and other whitefish bones to make my own seafood stock. You can use boxed but there is nothing compared to making your own. Worth the effort.
For the Grits: 3 cups of seafood stock and 1 cup cream, S&P and bring up close to boil. Whisk in 1 cup of grits. Simmer on low for 15-20 minutes until done. Remove from heat. Stir in 1/2 cup of grated jalapeno jack cheese and 1/2 cup grated Asiago cheese. Cover and set to the side.
For the Shrimp:
In a bowl place shrimp, 2 tbsp. of old bay seasoning, zest of one lemon, S&P and olive oil to coat. Toss and let marinade for 15-30 minutes.
In medium high skillet, add 3 tbsp. olive oil, 1/2 cup finely chopped white onion, 1/2 cup finely chopped orange bell pepper, 1 finely chopped deseeded jalapeno pepper, and S&P. Cook for 3 minutes until veggies start to become tender. Add 2 tbsp. butter. Add shrimp, 2 tsp. minced garlic, 1tsp oregano, 1 tsp paprika, 1 tbsp. chopped sun dried tomatoes, juice of lemon, and 1-2 tbsp. Worcestershire sauce. Stir and cook for 1-2 minutes.
Add 1/4 cup chopped fresh parsley, 1 finely chopped tomato, 3/4 cup heavy cream or half and half. Stir and simmer
for 2-3 minutes. May need to add extra seafood stock to thin out. Seafood stock will also add extra flavor.
Serve over grits and a side of homemade whole wheat bread.
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