Serves 6
Think: juicy, smokey shrimp toppled upon a mound of smooth, cheesey grits. Now once you stop drooling, go make it and chow down.
Ingredients
- 2 cups milk
- 2 cups water
- 1 cup grits or cornmeal
- 36 large shrimp (21/25′s would be great) shell off & deveined
- 2 tablespoons chipotle chili powder
- 1 tablespoon Kosher salt
- Olive oil – about 2 tablespoons
- 3 tablespoons butter
- 1 teaspoon salt
- Fresh ground pepper
- 1 cup sharp cheddar cheese
- Chopped cilantro for garnish
Steps
- Combine milk, water & cornmeal – bring to a boil then lower heat and cook slowly, stirring often until thick – 15 to 20 minutes
- Meanwhile, toss the shrimp with the chili powder, salt and olive oil – set aside
- To the grits, add butter, salt, pepper and cheese – stir well and keep warm
- Heat a non-stick pan on high and cook shrimp until they are browned in spots and cooked through, 3-4 minutes
- Serve shrimp on top of grits with a little chopped cilantro
