Shrimply Delicious Shrimp and Grits

Name: Shrimply Delicious Shrimp and Grits
Yield: makes 8 servings
Ingredients: Cooking spray; 2 teaspoons unsalted butter; 4 cups chopped sweet onions, such as Vidalia (about 2 large); 2 garlic cloves, minced; 3 cups chicken broth (see page 200); 2 cups whole milk; 1/2 teaspoon salt; 1 1/4 cups quick-cooking grits; 8 ounces smoked Gouda cheese, grated (2 cups); 2 large eggs, lightly beaten; 1/4 teaspoon freshly ground black pepper; 2 teaspoons olive oil; 1 cup chopped sweet onion, such as a Vidalia; 1 1/2 cups chopped red bell peppers; 1 tablespoon chopped fresh rosemary; 2 (14 1/2-ounce) cans Italian-flavored diced tomatoes; 1/2 cup dry white wine; 8 garlic cloves, minced; 1/4 teaspoon salt; 2 teaspoons olive oil; 1 teaspoon freshly ground black pepper; 1 teaspoon ground white pepper; 1/4 teaspoon cayenne; 1 teaspoon paprika; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 pound large shrimp, peeled and deveined

December 9, 2011

Chances are, if you grew up in the South, you have eaten your fair share of grits. You’ve probably eaten your share of shrimp, too. It’s no wonder that these two Southern staples come together in one of the best dishes of all time. Crystal grew up eating grits almost every morning and had always considered them a breakfast dish—until the day she was served shrimp and grits for dinner. That was when her obsession began. Instead of seeking help, Crystal continued to make shrimp and grits on her stove top, working and reworking the dish to find the perfect recipe. Her work definitely paid off. Here is her winning combo of smoked Gouda cheese grits and Cajun spiced shrimp, topped off with an herbed tomato mixture. Perfection indeed.

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