Shrimp & Spicy Cheddar Grits

The Naughty Kitchen with Chef Blythe Beck

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Ingredients

12 shrimp, 16/20 peeled and deveined		3 tablespoons deseeded and diced jalapenos
4 cups grits		1 cup shredded cheddar cheese
½ cup diced onions		1 lb. butter (reserve 4 tablespoons to sauté shrimp and 4 tablespoons for vegetables)
8 slices bacon		8 cups chicken stock
4 garlic cloves, manicured		1 ½ cups cream
4 shallots, manicured		Kosher salt

Prep: 15 min Total: 30 min (Quick)

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1
Bring chicken stock to a boil. Whisk in grits.
2
Once grits are cooked, fold in butter, cream and cheese.
3
In a sauté pan, add 4 tablespoons of the reserved butter. Render bacon, then sweat onions, garlic, shallots and jalapenos; fold into your grits. Season with salt to taste.
4
Rinse, dry and season shrimp with kosher salt. Sauté shrimp in 4 tablespoons of butter (1 minute on each side until pink).
5
Place a serving of grits on a plate. Add 2 shrimp on top of grits.

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