Cheesy Grits with Shrimp
Creamy white cheddar grits topped with tender sautéed shrimp and finished with a touch of spice. This Southern-inspired classic is rich, comforting, and packed with bold, savory flavor in every bite.
INGREDIENTS
• 6 cups White Corn Grits – SGC# 707165
• 10 cups Chicken Stock (warm) – SGC# 090464
• 2 Cups Hiland Dairy Heavy Cream – SGC# 195489
• 2 Cups Whole Milk – SGC# 195610
• 1 Cup Onion (Finely Diced) – SGC# 191965
• 2 Cups Shredded Sharp White Cheddar Cheese – SGC# 770151
• 2 Cups Pork Belly (Diced) – SGC# 202115
• 1.5 lbs Butter (Split) – SGC# 054023
• 4 Tbsp Garlic (minced) – SGC# 192922
• 8 Terra Sea Shrimp – SGC# 488740
INSTRUCTIONS
- Sauté Onions & Pork Belly in ½ cup melted butter until onions become translucent and pork belly starts to break down slightly (careful not to burn)
- Add Garlic and sauté until tender
- Add 2 Cups of warm Chicken Stock and bring to a boil
- Add Grits and stir immediately to release from the bottom of the pan
- Add Heavy Cream & Milk and continue to stir until ingredients are mixed well
- When grits begin to bubble, reduce heat, cover and let cook slowly while continuing to add chicken stock to prevent scorching or sticking
- Cook grits until they no longer have a “Gritty” texture and then add Cheese and remaining butter.
- Stir Grits well and make sure they have a creamy smooth texture.
- After the shrimp are prepared in the pan with the butter and placed in the preheated oven to 350 degrees, it should take around 10-12 minutes or until they are opaque in color.
- Top cooked Cajun BBQ shrimp on top of the grits.
