Shrimp grits

Add 2 cups of water. Turn high heat, add 2 chicken bouyinne cubes, add quick cooking grits, keep stirring, until creamy, 2 tabspn butter, extra sharp cheddar cheese, heavy cream

2 tabspn creole seasoning, 2 tabspn paparika, dry italian seasoning, add to marinate shrimp, heat 2 tabspn butter, saute shrimp; remove shrimp. In the saute pan, add Chicken stock, hot sauce, cream, workshire sauce, make the rouge. Serve with country ham