Instructions

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.