Carolina Delight from Hyman's Seafood
- 4 cups half and half
- 2 cup shredded parmesan cheese
- 1 tbsp chicken base
- 1 tbsp chopped garlic
- 1 tsp black pepper
- ¼ cup flour
- ¼ cup melted butter
- 4 servings Quaker Quick Grits, prepared and cooled in a shallow pan.
- 1 pound of 36-40 count head shrimp
For the parmesan cream sauceWhip flour and butter together until all lumps are removed to make a roux. Combine half and half, parmesan cheese, chicken base, garlic and black pepper and bring it to a low boil. Add roux to thicken as needed. Bring to a low boil, adding roux to thicken as needed.
For the entréeDouble-bread the grit cakes using a milk wash and your favorite breader, then deep fry in 350 degree oil until golden brown. Sauté 1 pound shrimp with Hyman’ Seafood Cajun Spice. Place shrimp on top of grit cakes and cover to your liking with parmesan cream sauce. Top the dish with a sprinkle of shredded parmesan cheese and Cajun seasoning.