Blackened Shrimp Over Adluh Stone Ground Grits

  1 tablespoon Chili Powder
  2 tablespoon Garlic Powder
  1 tablespoon Onion Powder
  1 tablespoon Oregano dried
  1 tablespoon Basil dried
  3/4 tablespoon Thyme dried
  1 tablespoon Adluh Plain Flour
  1 tablespoon Cumin
  1 tablespoon Salt
  1 teaspoon Black Pepper
  3/4 teaspoon Cayenne Pepper
  4 cups Heavy Cream
  1 cup Adluh Stone-ground White Grits
  1/4 pound Butter
  8 oz Cheddar Cheese shredded
  to taste Salt and Pepper
  2 tablespoons Parmesan Cheese freshly grated
  1 pound Shrimp peeled and deveined
  2 tablespoon Olive Oil
  1 small Onion finely diced
   Parsley to garnsih

Mix first 11 ingredients together for blackening spice and store in an airtight container. Use within 6 months. Bring cream to very slight boil in a heavy saucepan over medium heat. Add the grits slowly, stirring occasionally. Stir in butter, both cheeses, salt and pepper. Reduce heat and simmer uncovered for about 30 minutes, stirring frequently. While the grits are cooking, saute the onions in olive oil for about 3 minutes. Coat the shrimp with blackening spice, add to the onions and cook until the shrimp are done. For presentation, place grits on a platter and top with blackened shrimp mixture and sprinkle with freshly chopped parsley.