Spicy Shrimp and Sundried Tomato Pesto Grits

Ingredients

1/2 onion, sliced

2 stalks of celery, chopped

1 tablespoon of butter

2 teaspoons of minced garlic

1 tablespoon of olive oil

1 pound medium sized peeled shrimp

1/2 teaspoon Tony Chacherie's No Salt Seasoning

a lot of cracked black pepper

1/2 teaspoon salt

1/4 garlic powder

1/4 teaspoon cayenne pepper

1/2 cup of chicken broth

1 tablespoon of Creole Mustard

6 dashs of Crystal Hot Sauce

1/2 teaspoon Horseradish

Grits:

4 cups of water

1/2 teaspoon salt

1 cup of grits

2 tablespoons of tomato pesto

1/2 parmesan cheese

Preparation

Shrimp: Saute 1/2 onion, sliced and 2 stalks of celery, chopped in 1 tablespoon of butter until tender. Add 1-2 teaspoons of minced garlic and 1 tablespoon of olive oil. Add 1 lb. medium sized peeled shrimp (25-30 ct. per lb., got them from Kay at the farmer's market.) Season with 1/2 teaspoon Tony Chacherie's No Salt Seasoning, a lot of cracked black pepper, 1/2 teaspoon salt, 1/4 garlic powder, and 1/4 teaspoon cayenne pepper. Add 1/2 cup of chicken broth, 1 tablespoon of Creole Mustard, 5-6 dashes of Crystal Hot Sauce, 1/2 teaspoon Horseradish. Simmer for 2-3 minutes until the sauce is reduced.

Grits:

Cups of water, 1/2 teaspoon salt, 1 cup of grits. Cook grits for 7-8 minutes or until done. Add 2 tablespoons of tomato pesto and 1/2 parmesan cheese. Serve shrimp over grits. Nom.