Serves 6
Ingredients
- 2 cups milk
- 2 cups water
- 1 cup grits or cornmeal
- 36 large shrimp (21/25's would be great) shell off & deveined
- 1 tablespoon chipotle chili powder or regular chili powder
- 1 tablespoon Kosher salt
- Olive oil - about 2 tablespoons
- 3 tablespoons butter
- 1 teaspoon salt
- Fresh ground pepper
- 1 cup sharp cheddar cheese
- Chopped cilantro for garnish
Directions
- Combine milk, water & cornmeal - bring to a boil then lower heat and cook slowly, stirring often until thick - 15 to 20 minutes
- Meanwhile, toss the shrimp with the chili powder, salt and olive oil - set aside
- To the grits, add butter, salt, pepper and cheese - stir well and keep warm
- Heat a non-stick pan on high and cook shrimp until they are browned in spots and cooked through, 3-4 minutes
- Serve shrimp on top of grits with a little chopped cilantro