Cajun Shrimp & Grits by Chef Keesha O'Galdez

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion finely chopped
• 1 small green bell pepper finely chopped
• 1 stalk celery finely chopped
• 4 cloves garlic minced
• 2 tablespoons all-purpose flour
• 1 tablespoon "Bayou Baybee" Cajun Blackening Rub or to taste
• 1/2 teaspoon cayenne pepper or to taste
• 1 lemon, zested and juiced
• 1 cup chicken broth
• 1 can (15-ounce) diced fire-roasted tomatoes undrained
• 1 pound wild-caught shrimp (16-20 count) peeled, deveined and tail removed (optional)
• ⅓ cup heavy cream
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped parsley or chives plus more for garnish