Shrimp And Grits With Heavy Cream. In a medium saucepan bring water chicken bouillon cubes and 2 tablespoons butter to a boil. In a large saucepan bring the broth milk butter salt and pepper to a boil.
Add tomato paste cream and cheese. Cover the pot with a lid reduce the heat to low and simmer for about 20 minutes. Slowly add the grits whisking often with wire whisk for 5 minutes.
In a large saucepan bring the broth milk butter salt and pepper to a boil.
Whisk in the grits and cook over moderately high heat stirring vigorously at first to eliminate lumps Continue to stir periodically until thickened and the grains are tender- about 4 - 5 minutes total. Slowly stir in grits. Keep whisking for another 2 or 3 minutes until the grits become. The last thing you want is plain grits with under-seasoned shrimp.