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Shrimp doesn't take long to cook, but it can be a little finicky. You can generally take it off the stove once it's opaque all the way through ... longer than sauteing fresh seafood on the ...

I use a wheel of Boursin to season the grits as well as 1/3 cup of grated Parmesan-Reggiano and some salt and fresh ... shrimp juices deepen the flavor of the dish as they cook in the grits. Best ...