Anyone here make shrimp and grits with an ettoufe sauce? If not post your recipe

So, shrimp etoufee over grits?

I use I simple, reduced ettoufe base. I make shrimp & grits from scratch except my base. I buy a package of Louisina fish fry ettoufe base, add water and reduce it.

The most important part of this dish is good grits. I use stone ground white grits.

That is a fine looking recipe Meridian

Ive always fried a few strips of bacon, removed, then added diced shallot, garlic, bells, and tomato for about 5 mins. After they begin to get transluscent I add a small swirl of dry white wine and cook the alcohol out for a few mins. I then add a few pats of butter and a few tbsp of flour to slowly start making a blonde/nut brown roux. After a few more mins I toss in the shrimp and cook for about 2-3 mins on low heat. Then comes in a swirl of heavy cream to add the richness to the light roux and i cook for another min then turn heat off. Sea salt, cracked pepper and cayenne mixed in at the end. Grits are always done with only whole milk and 2 sticks of butter. I like it served with a little bit of shredded cheddar, crumbled bacon, red pepper flake and thinly sliced green onion tops to go along with garlic bread.