4 cups water or chicken broth
1 c. quick-cooking grits, uncooked
2 garlic cloves, minced
1/2 medium onion, chopped
1 lb. small shrimp, peeled and cleaned, vein removed
2 T. butter
1 c. shredded cheddar cheese
1 can diced tomatoes, drained
1 t. Worcestershire sauce
1/2 t. red pepper flakes (optional)
Directions:
Start by putting the broth, salt and grits in the pot. Most of the cooking needs to happen to these three ingredients. Cook on low for 6-8 hours. Sauté the onion and garlic in the 2 tablespoons butter until it’s all tender and cooked through, then add the shrimp for another 4-5 minutes of sautéing or until the shrimp are no longer pink. Add this mixture to the grits along with the cheese, red pepper flakes and can of diced tomatoes. Cook for another hour on low.
1 c. quick-cooking grits, uncooked
2 garlic cloves, minced
1/2 medium onion, chopped
1 lb. small shrimp, peeled and cleaned, vein removed
2 T. butter
1 c. shredded cheddar cheese
1 can diced tomatoes, drained
1 t. Worcestershire sauce
1/2 t. red pepper flakes (optional)
Directions:
Start by putting the broth, salt and grits in the pot. Most of the cooking needs to happen to these three ingredients. Cook on low for 6-8 hours. Sauté the onion and garlic in the 2 tablespoons butter until it’s all tender and cooked through, then add the shrimp for another 4-5 minutes of sautéing or until the shrimp are no longer pink. Add this mixture to the grits along with the cheese, red pepper flakes and can of diced tomatoes. Cook for another hour on low.
