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Shrimp & Cheesy Grits
Course:
Main Courses - Fish & Seafood
Ingredients
Grits:
15
Ounces
Seafood Stock
1/2
Cup
White WIne
1/2
Cup
Water
1/2
Teaspoon
Kosher Salt
1
Cup
Grits
3
Tablespoons
Heavy Cream
3
Tablespoons
Butter
2
Cups
Sharp Cheddar Cheese
Grated
Salt & Pepper
To Taste
Shrimp:
2
Tablespoons
Bacon Grease or Olive Oil
1
Pound
Large Shrimp
Shelled & Deveined
1/4
Teaspoon
Pepper
3
Cloves
Garlic
Minced
1
Tablespoon
Parsley
Chopped
1
Teaspoon
Smoked Paprika
1
Teaspoon
Worcestershire Sauce
2
Dashes
Tabasco
Juice of 1 Lemon
Instructions
For the Grits:
In a medium saucepan, combine seafood stock, white wine, water and salt and bring to a boil.
Add the grits, whisking continuously to prevent lumps. Cook over medium high heat, stirring occasionally, until thickened and tender.
Add the cream, butter and cheese and mix until smooth.
Remove from heat and season with salt and pepper to taste. Cover and set aside.
For the Shrimp:
Heat the bacon grease in a large skillet over medium high heat.
Season shrimp with pepper and then cook until the shrimp is opaque and cooked through, but do not over cook. Remove to a bowl.
Add garlic to the pan and stir fry about 30 seconds until fragrant. Add remaining ingredients and stir well to combine.
Remove from the heat and add back shrimp. Toss to coat.
Split grits between 4 bowls and add the shrimp on top. Serve immediately.