Parmesan Potato “Grits” with BBQ Gulf Shrimp

Name: Parmesan Potato “Grits” with BBQ Gulf Shrimp
Ingredients: 1-1/2 pounds (680g) Russet Potatoes, finely diced into 1/8th inch cubes; 1-1/2 cup (360ml) Cold Water; 1 cup (240ml) Heavy Cream; 2-1/2 teaspoons (7g) Sea Salt; 1 teaspoon (2g) Ground White Pepper; 1 tablespoon (14g) Unsalted Butter, softened; 2/3 cup (60g) Grated Parmesan Cheese; ¼ cup (14g) Fresh Chives, Chopped; 2 teaspoons (2g) Fresh Lemon Zest; 1 tablespoon (15ml) Fresh Lemon Juice; 1-1/2 pounds (680g) White Gulf Shrimp, raw, thawed, peeled and deveined; 2 tablespoons (30ml) Vegetable Oil; 1 tablespoon (4g) Smoked Paprika; ½ teaspoon (1g) Cayenne Pepper; ½ teaspoon (1g) Sea Salt; 2 each (10g) Garlic Cloves, chopped; 2 ounces (67g) Bacon, chopped; ¾ cup (120g) Yellow Onions, chopped ¼ inch; ¼ cup (40g) Celery, chopped ¼ inch; ¼ cup (40g) Green Bell Pepper, chopped ¼ inch; ½ cup (80g) Roma Tomatoes, chopped ½ inch; 2 tablespoons (50g) Tomato Paste; 2 tablespoons (20g) All Purpose Flour; 1 tablespoon (7g) Cajun Seasoning; 1-1/2 tablespoons (12g) Smoked Paprika; ¾ cup (180ml) Chicken Stock; ¼ cup (60ml) Heavy Cream; 1 teaspoon (3g) Sea Salt; 1 teaspoon (3g) Freshly Ground Black Pepper; ½ cup (80g) Green Onions, chopped

potatogoodness.com

Creamy parmesan potato grits topped with smoky BBQ Gulf shrimp for a bold Southern-inspired dish.

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