Garlic Shrimp Scampi with Creamy Parmesan Grits

Ingredients

• 1/4 cup heavy cream or half & half
• 2 cloves fresh garlic, minced
• 1/2 tsp granulated garlic
• 1/2 tsp granulated onion
• 1/4 tsp paprika
• pinch of cayenne
• 1/4 tsp or so poultry seasoning
• tiny pinch of baking soda (see note below)
• 3 tbsp unsalted butter
• 1/2 cup polenta grits, not instant (see note below)
• 2 3/4 cup chicken stock (see note below)
• 1/4 cup parmigiano-reggiano cheese, finely grated
• *I’m giving you measurements based on what I used in the video. This is enough sauce for a full pound of shrimp. Only double this if you’re using more than one pound*
• 1/2 – 1 lb peeled/deveined extra large shrimp (21/25 count), thawed
• 1 tbsp sugar
• 1 tbsp Kosher or sea salt
• *water for brine
• Kosher or sea salt & pepper to taste
• Olive oil
• 1/2 tsp crushed red pepper flakes
• 1/4 cup shallots, finely chopped
• 2 tbsp fresh garlic, minced
• 2-3 tbsp unsalted butter, cold
• 1/3 cup white wine (I used Chardonnay)
• juice from half a lemon
• 3 tbsp to 1/4 cup fresh parsley, finely chopped