Southern-Style Shrimp and Grits Delight – A Mouthwatering Culinary Journey

Allergens

Shellfish (shrimp)

Ingredients

• 2 cups stone
• ground corn grits 4 cups water 1/2 teaspoon salt 1 cup sharp cheddar cheese, shredded 1 pound fresh or frozen shrimp, peeled and deveined 3 tablespoons unsalted butter 1 medium onion, finely chopped 2 cloves garlic, minced 1 cup tomato sauce 1/4 teaspoon smoked paprika 1/4 teaspoon cayenne pepper (optional) Fresh parsley, for garnish Salt and black pepper, to taste

Instructions

1. In a medium saucepan, bring water and salt to a boil. Gradually whisk in the grits, reduce heat to low, and cook according to package instructions or until tender (about 5 7 minutes). Stir frequently to prevent sticking.
2. Once the grits are cooked, remove from heat and stir in the shredded cheddar cheese until fully melted and incorporated. Set aside.
3. In a large skillet, melt butter over medium heat. Add onion and garlic, sautéing until softened and fragrant (about 2 3 minutes).
4. Stir in the tomato sauce, smoked paprika, and cayenne pepper (if using) into the skillet. Simmer for about 5 minutes to allow flavors to meld together.
5. Add the shrimp to the skillet, cook until they turn pink and opaque (about 3 4 minutes). Season with salt and black pepper to taste.
6. To serve, spoon the creamy grits onto individual plates, top with the flavorful shrimp mixture, and garnish with fresh parsley. Enjoy!

Chef’s Insight

To achieve the perfect creaminess in the grits, stir them constantly to prevent sticking and use stone-ground corn grits.

Notes

Adjust the cayenne pepper according to your preferred level of spiciness.