Shrimp & Grits

Serves 8-10

3 cups water
1 cup heavy cream
4 tablespoons butter
1 cup quick grits, uncooked
2 cup shredded extra sharp Cheddar cheese
2 cloves garlic, minced
Pinch of ground cayenne pepper (optional)
2 pounds (36-40 count) shrimp, peeled, deveined & barely cooked in spices)
Fresh chives or parsley
1 lemon, sliced into 10 thin wedges

In a large heavy pot, over medium-high heat, bring water, cream, butter and salt to a low bubbling boil. Stir in the grits and reduce the heat. Continue to cook and stir and stir until the mixture is smooth. It will take 6-8 minutes to thicken. Keep stirring to insure the mixture is smooth and creamy. Don't allow it to come to full bubbling boil. Stirring keeps it from sticking to bottom of the pot and getting lumpy. This is an important part of making this recipe extra nice. Stir in the cheese and garlic (pinch of cayenne gives an extra kick). Cook and stir another minute or until the cheese all melts and the garlic is thoroughly mixed into the grits. Now add the cooked shrimp. Serve with the shrimp mixed into the grits. I like this best because every bite you take is a terrific mixture of the shrimp and grits. However, for pretty presentation, it looks best to serve the shrimp on top of the grits with a sprinkle of freshly snipped chives or parsley and thin lemon wedge.

If you want to use Half n Half instead of heavy cream, use 2 cups water and 2 cups Half n Half. That's what I usually do and it doesn't change the smooth richness of the recipe.

Cooking the shrimp: Overcooking shrimp is easy to do and can ruin this recipe. Here's the way I do it and it's easy. Fill a large pot half way with water. Add a couple teaspoons of salt, 1 tablespoon Zatarain's liquid crab boil or a tablespoon of dry Old Bay Seasoning and a lemon, cut up and squeezed. Bring the seasoned water to a full boil. Drop the prepared shrimp into the water. It will stop boiling. Stir and stir so the shrimp are all separated and covered. Stir a few more times as you bring them back to a boil. As soon as they boil, take them out of the water. Put them in a colander and cover with ice. Shrimp keep cooking as long as they are hot so it helps keep them just right if you cool them off right then. Or simply gently rinse them and add to the grits mixture and serve while hot. Eat and enjoy every tasty bite. You can even lick the plate-it's that good! 

This recipe is shared February 11-15, 2013
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by SuperValu Foods
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.supervalupaducah.com