Place half and half and salt and pepper in sauce pot and warm over medium high heat. Do not let the half and half come to a boil. When half and half is hot, add grits stirring continuously. As the grits cook, the mixture will thicken slightly. When grits are fully cooked, lower heat to lowest setting and stir in the parmesan cheese. Once the cheese is incorporated stir in the goat cheese. Stir until smooth.
In a warm sauté pan, add 4 oz oil. Coat shrimp to desired consistency with Zatarain’s Blackened Seasoning. Carefully place them in the sauté pan. Cook on each side approximately 2 minutes. Turn heat off and reserve the shrimp.
In a warm sauté pan, add 2 oz oil. When oil is hot add the celery, peppers, onion, and garlic. Sauté for about 1-2 minutes making sure not to burn the vegetables. Add heavy cream, worchestshire, and Zatarain’s Creole seasoning. Stir gently to incorporate all the ingredients evenly. As the cream reduces the mixture will thicken. Add butter and stir as it melts. Remove from heat.
Spoon grits into bowl. Ladle sauce onto grits. Place shrimp on top and garnish with scallion slices.
Provided by Carl Tilley, Chef at the Kitchen on George.