Shrimp and Stone Ground Cheddar Grits
About this Recipe
This classic Southern combination is a show-stopper on any menu, and your customers will love the mouthwatering, cheesy grits topped with shrimp.
Shrimp and Stone Ground Cheddar Grits
Directions
- For the grits: Bring the water and cream to a boil and stir in the grits. Cook at a simmer until the grits are done. Turn off the heat and stir in the cheese. Season with hot sauce, salt and pepper, and a dash of nutmeg.
- For the shrimp: Sauté the andouille. When half done, add the garlic and green onions. Add the shrimp and season with salt, pepper and hot sauce. Finish with fresh chopped parsley and a touch of lemon juice. Serve on a bed of cheese grits.
Ingredients
- 1-2 lbs. Empire's Treasure® Shrimp, Large , peeled, deveined, tails off
- 2 tsp. garlic, clove(s), chopped
- 1 part grits, stone ground
- 1 lemon(s)
- 1 part Nature's Best Dairy® Cream, Heavy, 40% Butter Fat
- 1-2 Tbsp. Peak Fresh Produce® Onion(s), Green, chopped
- 2 Tbsp. Peak Fresh Produce® Parsley, Fresh, chopped
- 1/2 cup Peak Fresh Produce® Pepper(s), Green Bell, cut into strips
- 1/2 cup Peak Fresh Produce® Pepper(s), Red Bell, cut into strips
- 1/2 cup Peak Fresh Produce® Pepper(s), Yellow Bell, cut into strips
- 1/2 cup Ridgecrest® Bacon, Applewood Slice(s), chopped; andouille sausage can be used in place of
- salt and pepper, to taste
- 3 parts water
- West Creek® Cheese Shredded, Cheddar, to taste
- West Creek® Hot Sauce, to taste