Ingredients
– 1 pound large shrimp, peeled and deveined
– 1 cup grits (stone-ground preferred)
– 4 cups chicken broth
– 1 cup shredded sharp cheddar cheese
– 1 cup milk
– 1/2 cup heavy cream
– 1/2 cup chopped green onions
– 1/4 cup butter
– 2 cloves garlic, minced
– 1 teaspoon Cajun seasoning
– Salt and pepper to taste
– 1/2 cup breadcrumbs (for topping)
Equipment Needed
– Large saucepan
– Baking dish (9×13 inch works great)
– Mixing bowl
– Whisk
– Wooden spoon
– Chef’s knife
Step-by-Step Instructions
To start, I boil the chicken broth in a large saucepan. Once it’s bubbling like a happy cauldron, I slowly whisk in the grits and let them cook over low heat. It’s important to keep stirring to avoid lumps, which I learned the hard way! After about 20 to 25 minutes, the grits should be thick and creamy. At this point, I mix in the butter, cheddar cheese, milk, and heavy cream, stirring until everything melds together into pure deliciousness. (See the next page below to continue steps…)