Shrimp & Spicy Cheddar Grits

The Naughty Kitchen with Chef Blythe Beck

Shrimp & Spicy Cheddar Grits

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    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


    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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