Bourbon Shrimp Over Carolina Grits

• 40 large shrimp, peeled and deveined
• 1 green pepper, julienne
• 1 red pepper, julienne
• 1 red onion, julienne
• salt
• pepper
• 1/2 cup Bourbon
• 1 1/4 cups rich brown demi-glace
• 2 cups quick grits
• 1/2 cup butter
• 1 cup heavy cream
• 1 quart water
• 2 cups cheddar cheese, shredded

1. In a hot saute pan, put 2 tablespoons olive oil.
2. Place shrimp and vegetables in pan, season with salt and pepper and saute until shrimp starts to stick and turn color; deglaze pan with bourbon.
3. When flame dies down, add demi-glace and finish cooking.
4. Pour over grits.
5. To mae grits, place butter, water, cream, salt and pepper in sauce pan; bring to slow boil.
6. Add grits.
7. Stir with whisk until it starts to thicken, about 2 minutes.
8. Turn heat to low and cook grits until done.
9. If they seem to be too thick, add water until right consistency.
10. When grits are done, add cheese and correct the seasonings.

shrimp, green pepper, red pepper, red onion, salt, pepper, bourbon, rich brown, quick grits, butter, heavy cream, water, cheddar cheese

Taken from www.food.com/recipe/bourbon-shrimp-over-carolina-grits-27824 (may not work)