Ingredients
The following ingredients have 7 Servings
- 2 cups yellow stone ground grits
- chicken stock
- 1 teaspoon salt
- 1/2 teaspoon fresh cracked pepper
- 1/2 cup Cheddar Cheese
- 1/2 cup Asiago cheese
- 1/4 cup Sour Cream
- 1/4 cup Heavy Cream
- 4 ounces Goat Cheese
- 1 cup Julienned Red & Green Bell peppers
- 1 cup Julienned Mixed Red and Vidalia onion
- 1/2 teaspoon Minced garlic
- 5 tablespoons extra Virgin Olive oil
- 16-20 pieces Extra Jumbo Shrimp, Peeled & Deveined
- 1/2 teaspoon Lemon Juice
- 1 tablespoon Fresh Parsley
- 1/4 teaspoon Hungarian Paprika
- Salt & pepper to taste
- Additional fresh parsley for topping
- 1-2 Diced Fresh Tomatoes
Instruction
- Prepare grits according to package directions except replace water with equal parts chicken stock for the cooking liquid.
- When grits are cooked, add all cheeses, creams, 1 tsp.salt & pepper. Mix well until extra creamy. Keep warm.
- Place bell peppers, onions and garlic in a saute pan with 3 tbsp. olive oil and saute until crisp tender. Set aside, but keep warm.
- Rinse and dry your shrimp and place flat on a baking sheet. Drizzle with remaining olive oil, lemon juice and sprinkle with salt, pepper, fresh parsley and paprika.
- Bake shrimp at 425 until pink, about 5-7 minutes. Timing will vary depending on actual size of the shrimp, so watch carefully to not overcook.
- Serve by filling your bowl with grits, adding two-three slices of fresh diced tomato, then topping with the sauteed peppers and onions, then topping with shrimp. Sprinkle with fresh parsley or additional cheese. Serve hot.
