Cheesy Grits with Shrimp

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

1. 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)
2. Add Garlic and sauté until tender
3. Add 2 Cups of warm Chicken Stock and bring to a boil
4. Add Grits and stir immediately to release from the bottom of the pan
5. Add Heavy Cream & Milk and continue to stir until ingredients are mixed well
6. When grits begin to bubble, reduce heat, cover and let cook slowly while continuing to add chicken stock to prevent scorching or sticking
7. Cook grits until they no longer have a “Gritty” texture and then add Cheese and remaining butter.
8. Stir Grits well and make sure they have a creamy smooth texture.
9. 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.
10. Top cooked Cajun BBQ shrimp on top of the grits.