Shrimp and Grits
Ingredients:
For the Grits:
1 cup stone-ground grits
4 cups water or chicken broth
1 cup milk or heavy cream
1 cup shredded sharp cheddar cheese
2 tablespoons unsalted butter
Salt and black pepper to taste
For the Shrimp:
1 pound large shrimp, peeled and deveined
2 tablespoons olive oil or unsalted butter
4 cloves garlic, minced
1/2 cup chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce (optional)
1 teaspoon paprika
1/2 teaspoon cayenne pepper (adjust to taste)
1/2 teaspoon dried thyme
1 tablespoon lemon juice
Salt and black pepper to taste
2-3 green onions, chopped (for garnish)
Fresh parsley, chopped (for garnish)
Instructions:
1. Prepare the Grits:
Cook Grits:
In a large saucepan, bring the water or chicken broth to a boil. Gradually stir in the grits, reducing the heat to low. Cover and simmer, stirring occasionally, until the grits are tender and have absorbed the liquid, about 20-25 minutes.
Add Cream and Cheese:
Stir in the milk or cream, shredded cheddar cheese, and butter. Continue to cook on low, stirring frequently, until the cheese is melted and the grits are creamy. Season with salt and black pepper to taste.
2. Prepare the Shrimp:
Season Shrimp:
In a bowl, toss the shrimp with paprika, cayenne pepper, thyme, salt, and black pepper.
Cook Shrimp:
In a large skillet, heat the olive oil or butter over medium-high heat. Add the minced garlic and cook for about 1 minute, until fragrant.
Add Shrimp:
Add the seasoned shrimp to the skillet and cook for 2-3 minutes on each side, or until they turn pink and opaque.
Make Sauce:
Remove the shrimp from the skillet and set aside. In the same skillet, add the chicken broth, Worcestershire sauce, and hot sauce (if using). Bring to a simmer and cook for 2-3 minutes, scraping up any browned bits from the bottom of the skillet.
Combine:
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