This recipe isn't just shrimp and grits! It's Shrimp and Grits like you have never known! Seasoned cheesy grits with a garlicky tomato creamy kickin sauce!
In a sauce pan add chicken broth, heavy whipping cream, butter, spices, and bring to a boil.
Add grits and stir until well combined and turn heat to low. Cover with lid. Cook for 15 minutes stirring occasionally.
While the grits are simmering start making the shrimp sauce.
In a large fry pan melt butter along with the red pepper flakes and Herbes de Provence over medium heat.
Add red bell pepper, olive oil and garlic and cook for about 3 minutes. Check on grits and stir then come back to the shrimp sauce.
Stir in tomato paste until it softens then pour in the chicken broth.
Slowly add heavy whipping cream and stir to incorporate. Cook for about 5 minutes. Add shrimp and continue cooking until shrimp is fully cooked.
Stir grits. They should be thickened up by now and since the shrimp sauce is about done go ahead and add the fontina cheese to the grits and stir to combine.
When serving place some grits in an individual serving bowl and top with shrimp sauce. If you want to get a little fancy add some garnish like fresh thyme.
Enjoy!