Sunny's Cajun Baked Shrimp and Grits

• 1 stick salted butter, at room temperature
• 1 tablespoon seafood seasoning, such as Old Bay
• 2 scallions (white and green parts), finely chopped
• 1 large clove garlic, grated on a rasp
• Grated zest of 1 lemon
• 2 pounds frozen shelled and deveined jumbo shrimp, defrosted and roughly chopped
• 1 cup heavy cream
• Kosher salt and coarsely ground black pepper
• 3/4 cup quick grits
• 1 cup shredded smoked Gouda
• Lemon wedges, for serving

1. For the compound butter and shrimp.
2. In a medium bowl, add the butter, seafood seasoning, scallions, garlic and lemon zest and mash together until combined.
3. Scrape the mixture into plastic wrap and make into a log, or cover it in the bowl.
4. Refrigerate at least 30 minutes.
5. Preheat the oven to 400 degrees F.
6. Divide the shrimp into 2 foil packets, top each with 2 thick slices of the compound butter, fold up and bake for 8 to 10 minutes.
7. For the grits.
8. In a large pot on medium-high heat, add the heavy cream, a pinch of salt, a few grinds of black pepper and 2 cups water.
9. Bring to a gentle boil, then add the grits and cook, stirring, until thickened, about 5 minutes.
10. Stir in the cheese.
11. Serve the grits in a bowl topped with a tablespoon or so of the compound butter and the shrimp.
12. Serve with lemon wedges for squeezing.

butter, seafood seasoning, scallions, clove garlic, lemon, jumbo shrimp, heavy cream, kosher salt, quick grits, gouda, lemon wedges

Taken from www.foodnetwork.com/recipes/sunny-anderson/sunnys-cajun-baked-shrimp-and-grits.html (may not work)