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INGREDIENTS:
2 lbs. 70/90 shelled & deveined shrimp
6 cups water
6 cups milk
1½ cups grits
2 tsp. salt
1 tsp. white pepper
4 TBS. butter
1½ cups shredded cheddar cheese
½ cup grated Asiago or Parmesan cheese
½ large onion, finely chopped
¼ lb. chopped jalapeno peppers
2 TBS. chopped scallions
1 TBS. olive oil
DIRECTIONS:
1. In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of butter.
2. Bring liquid to a gentle boil, stir in grits. Cook about 45 minutes or until you get the consistency you want from the grits (all the water should be absorbed - if grits are too thick add hot water).
3. When done remove from heat and stir in remaining 2 tablespoons of butter and cheeses.
4. In a separate pan, heat one tablespoon of olive oil. Add diced onions and cook till soft. Add shrimp and cook until pink. Add jalapenos and toss together.
5. Stir the shrimp into the grits and serve immediately.
2 lbs. 70/90 shelled & deveined shrimp
6 cups water
6 cups milk
1½ cups grits
2 tsp. salt
1 tsp. white pepper
4 TBS. butter
1½ cups shredded cheddar cheese
½ cup grated Asiago or Parmesan cheese
½ large onion, finely chopped
¼ lb. chopped jalapeno peppers
2 TBS. chopped scallions
1 TBS. olive oil
DIRECTIONS:
1. In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of butter.
2. Bring liquid to a gentle boil, stir in grits. Cook about 45 minutes or until you get the consistency you want from the grits (all the water should be absorbed - if grits are too thick add hot water).
3. When done remove from heat and stir in remaining 2 tablespoons of butter and cheeses.
4. In a separate pan, heat one tablespoon of olive oil. Add diced onions and cook till soft. Add shrimp and cook until pink. Add jalapenos and toss together.
5. Stir the shrimp into the grits and serve immediately.
