Pre-heat oven to 450 degrees

Place heavy Dutch oven with lid over high heat

Take the roast and rub the Cajun seasoning, onion powder, garlic powder and flour

Put olive oil in the Dutch oven

Put roast in the oven and let it brown on both sides

Throw in carrots and onions

Pour onion soup and chicken stock to cover

Bring to a boil

Place cover on and place in oven

Decrease oven temperature to 375 degrees and cook until the meat falls apart (3 to 4 hours)

If the gravy needs to be thickened, stir in Wondra flour until desired thickness

In a 3-quart saucepan, combine cream, water, butter, roasted garlic purée, salt and freshly ground white pepper.

Bring to boil over medium heat. Slowly add grits, whisking continuously until incorporated.

Reduce heat to low.

Cook for 25 minutes, whisking often.

Add cheese, stir over heat for 5 minutes, until smooth.

Reserve, warm.

Remove tails & de-vein shrimp.

Toss shrimp with Angel Dust  and a little olive just until lightly coated.

Sauté in a pan with olive oil until shrimp begin to curl and turn pink. Set