It's shrimp AND grits.
It's shrimp AND grits.
Prep Time
30 Minutes
Cook Time
20 Minutes
Servings
4
Ingredients
x
cups
chicken stock - follow instructions for grits
2
cups
heavy cream
2 1/2
cups
raw yellow grits
2
teaspoons
old bay
2
cups
shredded white new york aged cheese
1
pound
peeled shrimp 30-40 count
1
cup
dice tomatoes
1
teaspoon
white pepper
1/4
cup
grean onions
1/4
pound
button whipped with 1 tablespoon hot sauce
1
teaspoon
salt
Instructions
- In a sauce pot over high heat, bring the chicken stock to a simmer
- then add the cream, grits, and seafood seasoning.
- Reduce the heat to medium-low and continue to cook until the mixture has thickened and all the liquid has been absorbed, 15 to 20 minutes.
- Reduce the heat to low, add the cheese, and stir thoroughly to blend, 4 to 5 minutes.
- Remove the grits from the heat and keep warm. In a saute pan over medium heat, add the grapeseed oil and shrimp, and cook, stirring, until the shrimp are faint pink in color, 4 to 5 minutes.
- Add the tomatoes, salt, white pepper, and green onions and cook for an additional 2 minutes.
- Turn the heat off and add the flavored butter.
- Allow the butter to melt and coat the shrimp, then remove the pan from the stove.
- Divide the grits among the plates and spoon the shrimp-tomato mixture over the top and serve.
Category
Entrees
