- 30 minutes
- Serves 4
Nothings screams “Southern food” like a heaping bowl of thick, creamy grits – but for Gulf Coast folks, nothing goes better with creamy grits than perfectly cooked shrimp and a rich tomato-butter sauce. Cook up Chef John Moore’s version of this simple Southern classic at home to enjoy the flavors of those things that simply satisfy.
- 16 shrimp, medium-large size
- 1 1/2 cup grits
- 3 Tbsp butter
- 1 cup milk
- 1 cup heavy cream
- salt and pepper, to taste
- 5 roma tomatoes, quartered
- 3 cloves garlic, sliced
- 6 oz whole butter
- 2 Tbsp lemon juice
- 1 Tbsp Cajun spice
- black pepper, to taste
- 4 oz white cheddar, shredded
- In a medium saucepan, heat cream, milk, and butter to a simmer and stir in the grits.
- Lower heat and continue to cook until thick and creamy. Stir occasionally.
- In a separate pan, toast sliced garlic in olive oil until golden brown. Add tomatoes.
- Sauté tomatoes until they begin to break down. Add lemon juice and seasonings.
- Add shrimp and cook until almost cooked.
- Lower heat to low and add butter, stirring constantly as it melts.
- Add additional milk to the grits if they are too thick. Spoon onto plates and serve shrimp and the pan sauce over the top. Top with shredded cheese.
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