Cajun Shrimp & Grits by Chef Keesha O'Galdez

Ingredients:

For the Shrimp

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion finely chopped
• 1 small green bell pepper finely chopped
• 1 stalk celery finely chopped
• 4 cloves garlic minced
• 2 tablespoons all-purpose flour
• 1 tablespoon "Bayou Baybee" Cajun Blackening Rub or to taste
• 1/2 teaspoon cayenne pepper or to taste
• 1 lemon, zested and juiced
• 1 cup chicken broth
• 1 can (15-ounce) diced fire-roasted tomatoes undrained
• 1 pound wild-caught shrimp (16-20 count) peeled, deveined and tail removed (optional)
• ⅓ cup heavy cream
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped parsley or chives plus more for garnish

Directions:

1. Heat butter and oil in a large, heavy skillet over medium-high heat. 
2. Add the onion, reduce heat to medium-low and cook for 3 to 4 minutes or until beginning to soften. Add the green bell pepper and celery. Cook for 7 to 8 minutes or until very soft. 
3. Stir in garlic, flour, Cajun seasoning and cayenne and cook briefly. 
4. Add lemon juice and zest, chicken broth and tomatoes. Bring to a boil, reduce heat to low and simmer for 8 to 10 minutes or until reduced slightly and thickened. 
5. Stir in shrimp ad cook 2 to 3 minutes or until just firm. 
6. Stir in heavy cream and heat through. Serve with grits.