|12 shrimp, 16/20 peeled and deveined||3 tablespoons deseeded and diced jalapenos|
|4 cups grits||1 cup shredded cheddar cheese|
|cup diced onions||1 lb. butter (reserve 4 tablespoons to saut shrimp and 4 tablespoons for vegetables)|
|8 slices bacon||8 cups chicken stock|
|4 garlic cloves, manicured||1 cups cream|
|4 shallots, manicured||Kosher salt|
Bring chicken stock to a boil. Whisk in grits.
Once grits are cooked, fold in butter, cream and cheese.
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.
Rinse, dry and season shrimp with kosher salt. Sauté shrimp in 4 tablespoons of butter (1 minute on each side until pink).
Place a serving of grits on a plate. Add 2 shrimp on top of grits.
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