For the grits: Bring 7 cups water to a boil, then add the butter and heavy cream
for 2 minutes on medium heat. Stir in the grits while whipping until smooth (not grainy). Add the crawfish, while whipping, then add the Parmesan
. Add salt and pepper to taste.
For the shrimp: Heat a saute pan on medium-low heat with the olive oil
. Lightly dust
the shrimp in the Cajun seasoning
on both sides. Sear
for until tender, 1 to 2 minutes per side. Remove from the heat and place 1 or 2 shrimp on top of each serving of grits