Author Notes
Girls Raised In The South...G.R.I.T.S! How appropriate! Shrimp and grits is not only a Southern staple, but a favorite comfort food. It's warm and creamy and listed on our menu at least monthly. There are literally thousands of ways to prepare grits, but this is one of my absolute favorites that you can truly enjoy for breakfast, lunch or dinner...although be warned, it's kicked up a notch from mom's classic recipe. Adding multiple cheese, and cooking the grits in chicken stock instead of water makes a huge difference in taste and flavors. Enjoy! —ChefBirdsong
Ingredients
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2 cups
yellow stone ground grits
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chicken stock
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1 teaspoon
salt
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1/2 teaspoon
fresh cracked pepper
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1/2 cup
Cheddar Cheese
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1/2 cup
Asiago cheese
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1/4 cup
Sour Cream
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1/4 cup
Heavy Cream
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4 ounces
Goat Cheese
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1 cup
Julienned Red & Green Bell peppers
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1 cup
Julienned Mixed Red and Vidalia onion
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1/2 teaspoon
Minced garlic
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5 tablespoons
extra Virgin Olive oil
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16-20 pieces
Extra Jumbo Shrimp, Peeled & Deveined
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1/2 teaspoon
Lemon Juice
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1 tablespoon
Fresh Parsley
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1/4 teaspoon
Hungarian Paprika
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Salt & pepper to taste
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Additional fresh parsley for topping
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1-2
Diced Fresh Tomatoes
Directions
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Prepare grits according to package directions except replace water with equal parts chicken stock for the cooking liquid.
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When grits are cooked, add all cheeses, creams, 1 tsp.salt & pepper. Mix well until extra creamy. Keep warm.
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Place bell peppers, onions and garlic in a saute pan with 3 tbsp. olive oil and saute until crisp tender. Set aside, but keep warm.
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Rinse and dry your shrimp and place flat on a baking sheet. Drizzle with remaining olive oil, lemon juice and sprinkle with salt, pepper, fresh parsley and paprika.
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Bake shrimp at 425 until pink, about 5-7 minutes. Timing will vary depending on actual size of the shrimp, so watch carefully to not overcook.
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Serve by filling your bowl with grits, adding two-three slices of fresh diced tomato, then topping with the sauteed peppers and onions, then topping with shrimp. Sprinkle with fresh parsley or additional cheese. Serve hot.
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