*optional- ½ cup vermothcook grits a touch longer if adding this so it is not too runny
*optional- paprika and garlicto taste
Instructions
Boil water to a rolling boil, add grits. Stir frequently until grits thicken slightly.
Turn heat to low.
Add in cheese, half and half, and butter, stir until cheese is fully melted.
Add in langoustine tails and salt & pepper. Stir to be sure langoustine cooks evenly.
When langoustine has just turned opaque, it is ready. Overcooked shellfish gives the fishy taste and gummy texture most people don't like. You want it to just be pink- not overcooked.