Garlic & Cheddar Cheese Shrimp & Grits
Featured in
Carolina Soul
Servings:
4
Total time:
35 minutes
There's an ongoing debate about what should go on or into grits. There’s a significant difference between those who live up north and those who live down south. I personally must have cheddar or parmesan cheese in my grits. Then, there is the debate over how to make them as creamy as possible. Do I add the salt and butter first or do I soak my grits at all? Well, it’s your choice. The one thing I will tell you is this, I hate instant grits! It's right up there with instant rice. Stone ground grits are the best. More time, but I promise you, they are worth it.
Ingredients
4 Cups of water
2 Teaspoons of salt
1 Tablespoon of garlic powder
3 Tablespoons of unsalted butter
1 Cup of stone ground grits
1 Tablespoon of Mascarpone cheese
½ Cup of cheddar cheese
1 Tablespoon of olive oil
1 Tablespoon of salted butter
1 Teaspoon of Old Bay seasoning
1 Teaspoon of garlic powder
1 Tablespoon of pepper sauce
¼ Cup of chicken broth
2½ Pounds of large shrimp, peeled & deveined
Directions
Place a heavy bottom sauce pot onto the stove. Add the water, salt, garlic and butter. Bring to a boil.
Pour in the grits while stirring with a whisk at the same time. This will prevent lumps.
Cover and reduce the heat to simmer. Stir occasionally to prevent sticking. Cook for about 35 minutes.
Stir in the Mascarpone and cheddar cheeses. Stir well and set aside.
Place a large skillet on the stove over medium high. Add the olive oil, butter, Old Bay seasoning, garlic, pepper sauce, and chicken broth. Bring to a simmer.
Add the shrimp and continue to cook for about 7 minutes or until the shrimp is pink.
To serve, spoon the grits into a bowl or plate. Spoon the shrimp and sauce over the grits and enjoy!
