Prep Time
20 minutes
Cook Time
30 minutes
Yield
6 Servings
Ingredients
4 cups milk
1 cup cornmeal
5 tablespoons butter
1 cup cheese, cheddar
pinch salt
1 pound shrimp
1 onion
2 cloves garlic
1⁄2 cup bell pepper, red
1⁄2 cup white wine
1 bunch chives
pinch black pepper
Instructions
For the Grits: Heat milk on stove until it begins to simmer. Reduce heat to low and stir in cornmeal. Continuously stir until mixture begins to thicken, about 8-10 minutes. Add 2 tablespoons of the butter, cheese (optional), salt and pepper to taste and stir until all are melted. Cover to keep warm until serving.
For the Shrimp: Melt the remaining 3 tablespoons butter in a large pan and add onions, garlic, and red pepper. Cook until onions begin to caramelize. Add white wine and reduce by half, or apple cider vinegar and stir to deglaze. Add shrimp and cook just until pink and cooked through, about 2 minutes. Season with salt and pepper and top with fresh chives.
Serve grits with shrimp spooned on top.