This northern girl has loved this southern dish ever since I first tasted it in a beautiful little restaurant in Wilmington, NC overlooking the Cape Fear River. The secret to this dish is the chicken broth in the grits. I love Cracker Barrel as much as the next person, but I will have to say that their grits are horrible. They are very bland and one dimensional. These grits are much creamier and flavorful. If you are one who hasn’t liked grits in the past you definitely should try it this way! I bet you will change your mind about them😉.
Ingredients
1 lb shrimp
1 c 5 minute grits
2 1/2 c chicken broth
1 1/2 c milk
3 oz Edam cheese or any good creamy melting cheese (Don‘t use cheddar. It tends to be stringy and clumpy)
1 clove garlic
3 Roma tomatoes diced
juice of 1/2 lemon
Salt to taste
Cook your grits according to the package and substitute the chicken broth and milk for the water. Add more milk if needed. Add your cheese after it’s done and stir until completely melted. Add more milk to thin if needed. I always do this when I reheat grits too because they tend to dry out when reheated.
Sautee the garlic in a little olive oil for a few minutes. Add the tomatoes, lemon juice and salt. Cook on medium heat for about 10 minutes. Add shrimp and cook until opaque and pink (about 5 minutes).
Spoon shrimp mixture over grits. Be sure to get some of the juice from the pan! That’s the best part!
Enjoy!!! 🍤
Comments