SERVES:
4
INGREDIENTS:
4 cups chicken or vegetable broth
1 cup grits
4 Tbs butter
4-ounces grated cheddar cheese
salt and pepper to taste
for the shrimp:
4 - 5 medium large raw peeled shrimp per serving
Cajun blackening spice rub as needed for coating shrimp (optional)
PROCEDURE:
Bring 4 cups of chicken broth to a simmer in a deep, heavy bottomed pot.
At that point, turn the heat down a little bit and slowly whisk in 1 cup of grits and let it gently simmer along for 20 minutes or so, stirring it regularly with a wooden spoon.
You'll end up having to turn the heat to the lowest setting and, once the grits are soft to the tooth, add 4 Tbs of butter, 4 ounces of grated cheddar cheese and a little salt and pepper, stir to combine and turn the heat off.
You can put a lid on top of that to keep it warm while you cook the shrimp.
Dust the shrimp with a little Cajun blackening spice and then cook those in a tiny bit of vegetable oil in a cast iron skillet on medium high heat.
Then serve the grits up in bowls with the cooked shrimp over the top.
HINTS:
The grits will take approximately 20 minutes to cook...it's up to you how soft you want them. Add a little water or milk if they seem too thick before they are soft enough for your taste.