Jerk Spiced Grits with Spicy Tomato Shrimp Gravy

Spicy Tomato Shrimp Gravy
Ingredients:
2 tablespoons butter
1/2 cup chopped onion
2 cloves garlic, finely chopped
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1 cup seafood broth or stock, or bottled clam juice
One 28-once can whole peeled tomatoes
Drained, liquid reserved, and coarsely chopped
1 teaspoon Old Bay Seasoning
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 pound peeled and deveined shrimp
1 tablespoon chopped fresh parsley

Directions:
In a large saucepan. Melt the butter over medium heat and sauté the onion, garlic, celery, and belle pepper until softened, about 7 minutes.
Add the broth, tomatoes, and reserved tomato liquid, and bring to boil.
Add the Old Bay Seasoning, black pepper, and cayenne; simmer for 20 minutes. Stir in the shrimp, basil, and parley, and simmer until the sauce is slightly thickened and the shrimp is just cooked through, about 5-8 minutes.

Jerk-Spiced Grits
Ingredients:
4 cups chicken or vegetable stock or broth
1 1/2 tablespoons dried jerk seasoning, or more to taste
1/2 teaspoon salt
1 cup quick-cooking grits
2 tablespoons butter
1/4 pound garlic herb cheese spread, such as Boursin Light
2 tablespoons chopped fresh parsley
Finely chopped scallions, for garnish

Directions:
In a medium saucepan. Bring the stock, jerk seasoning, and salt to boil. Slowly stir in the grits. Reduce heat to medium-low, cover, and cook for 5-7 minutes, stirring frequently, until thickened
Add the butter and cheese, stirring until melted. Add the parsley and stir to blend. Served immediately, garnished with chopped scallions.

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