 Double good, double fun, double delicious. Rolling. Rollin' tonight. We are making shrimp and grits and shrimp Alfredo. Got some bacon grease in here with some onion, and I'm about to throw in some butter. And this is for the shrimp and grits, of course. Go ahead and turn it on. Start mouthing this. Butter. And I'm going to do a double recipe for my Alfredo, so it is in the cookbook. I'll show it to you in just a sec. And while we're at it, we are going to throw in some butter for the shrimp and grits. Let that start melting. About a stick and a half in here. Go ahead and cut it so it don't take it forever. Melt. Alfredo. We're going to use pasta, parmesan, cream, butter, salt, black pepper, and nutmeg. It's real easy. This has Dale State seasoning, and that should not be on there at all under my pasta and sauce. Is this a new cookbook? That's an older book. I think it's been updated, but some of y'all might have that, so y'all might need to change it. It's an older edition. I'm doing about three times the recipe. So I need to do one to two-thirds of a cup of cream times three. So we're going to drop our pasta. It only takes about seven minutes. That's probably enough since two people are eating shrimp. Maybe that'll be enough. Now when you do pasta, you should not put oil in it. You should just put a little salt in it and make sure you've got enough water. That's all you do. If you put oil on your pasta, then your sauce don't cling to the pasta well. A lot of people don't know that. So let's pour up our cream. I'm going to take four cups of cream. This is heavy whipping cream. That's what I like to use for Alfredo. You can use half and half. I would not recommend a evaporated milk, not for Alfredo sauce. So two of these and then just a little bit more is going to work. I get my nutmeg on Amazon. If you want to buy some, you can log on to our website. You'll see that link under pantry items. I think it's under spices. So our butter is melted. We've got our nutmeg ready. We've got our cream ready to go in our Alfredo sauce. Mr. Cream, our onion and butter for our shrimp. We're going to use this seasoning because it's not as spicy as the, tell me, I never say it right. Sacheries. Sacheries. Okay, so I'm going to put a little bit of this in here. Going to our shrimp. And then all we're going to do is toss that shrimp in there. I don't want to over, the shrimp is already cooked. So we've got to be real careful with what we're doing today. Our pasta's ready. So we're going to pour it up. And then we're going to start the shrimp. Because of COVID, I couldn't get raw shrimp. It's sold out. So I had to buy a shrimp that was already cooked, which hell on. But it'll work fine. This is starting to get hot. Since it starts to get hot, you want to add your cream. I'm going to pour just a little bit more in here. Not a lot, but some half and half. And that's all. That'll be our Alfredo sauce. It's real easy to make. You just add your butter and your cream. You can put some cream in there. Shrimp and grits. Yeah, okay. Touch up. Because it's going in grits. We're bringing this to a simmer. We're turning this up back here and we're about to add the shrimp to this. So for the shrimp and grits, I'm going to go ahead and add some shrimp to this. And then in here, we're going to put our shrimp for our Alfredo. It cools it down when it throws in shrimp hits. We're going to add a little salt and pepper to this. Now our grits are in the microwave on three minutes. I'm about to go stir those. Everything should come together right at the same time. The pasta's already made in the sink and ready. And typically I would sear the shrimp more. Get it really fried and brown. I don't want to overcook these because they're pre-cooked. So we've got to be real careful with that. Okay, the grits were on three minutes. And they were just in water to start them. And now I'm going to add a little cream to them. Water. And we're going to add the cream to them. Put them back in there for three more minutes. And then we'll add our cheese to them. And our salt and pepper. Y'all, because it's done already, I'm going to let this reduce underneath. What's underneath it, I'm going to let it reduce because I don't want all that water in it from the shrimp. So we're going to leave it on a high temperature and then we'll throw these back in there. I want to do the same thing with these. Because I want it to be sitting in more of a black butter. I think we're pre-cooked. You know, I couldn't leave them in here very long. I'm going to turn this front eye back on high. And let that stay on kind of reduced. And I don't think I added salt and pepper to this one. So we'll do that. We'll do this too. Little salt, little pepper. And each of them. It's reducing back to butter. This is reducing back to the original as well because of the liquid that came in there for the shrimp. And now we're adding our corn to our cream and butter. We mix that up. It's so easy to make Alfredo at home. And it's so much better than what you get in the store. We're going to pull this up a little bit and let it simmer a little more. So we're going to add some cheese to our grits. We're going to add some salt and pepper to our grits. Salt. Little pepper. Mix them up. Salt and pepper. Good. Throw these shrimp in. The same thing with them. And that butter back on them. The flavor back where it needs to be. We're going to put them back in the bowl. Our guests. Get you some nutmeg. If you have ground nutmeg, you can use it too. But do not skip this step. That's what makes the Alfredo taste like Alfredo. If your pasta sits here, it gets a little bit... Just run a little water over it. Look at this big serving to Joseph. Unless this big boy. There we go. There we have too much cream. That looks good to me. Shrimp Alfredo. You know what would be good? Maybe put a little Alfredo on this too as well. For Tillman. While we're at it. Double fun. Double delicious. Thanks for watching Colored Valley Cooks. Where we cook like mama did. Y'all come eat.