Louisiana Sportsman
In Cheniere lives life-long resident and cook par excellence Paul Frazier. Here are his recipes for Grand Isle Shrimp & Grits and Pastalaya.
Ingredients
- 1 cup uncooked grits
- 1/4 cup shredded 4 Cheese Mexican Blend
- Olive oil
- 2 medium onions, chopped
- 2 cloves garlic, finely chopped
- 1 lb. shrimp, peeled and unwashed
- Salt and pepper to taste
- 1 cup water
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