I fell in love with Shrimp and Grits when I lived in Asheville, NC. I think the key is making it creamy and cheesy and using stone ground grits. I enjoy small bites, so I’ve made them as an appetizer, although you could certainly make a meal with this dish! The combination of sundried tomatoes and pesto with the shrimp and grits makes this the perfect combination of flavor!
INGREDIENTS
¾ Cup stone ground grits
1 ¼ Cup water
1 ¼ cup whole milk
½ tsp salt
1 cup cheddar cheese
¼ cup parmesan cheese
10 jumbo shrimp
4 oz sundried tomatoes in oil, include the oil
3 cloves garlic
4 oz cup basil pesto
2 TBS butter
Homemade Basil Pesto
2 cups fresh basil, packed
½ cup freshly grated parmesan
½ lemon
¼ cup toasted walnuts
½ cup olive oil
½ tsp salt
DIRECTIONS
The Grits: Heat pan and add water and milk, let it come to a soft boil, then add grits. Stir continuously until thick, approximately 20 minutes. Add cheeses and continue stirring until completely melted. You can serve them immediately or if you choose to make round discs you can pour them into a baking dish and let them cool COMPLETEY. Then use cookie cutter to make your discs. To reheat, place them in oven on 250 degrees for 12 minutes or fry them on the stovetop.
Basil Pesto:
Combine all ingredients in a food processer except the oil. Then slowly add the oil into the food processer. Salt to taste.
The Shrimp: Heat frying pan, add butter (or ghee), add sundried tomatoes and the oil from the sundried tomato jar. Add garlic and shrimp, S/P. Cook until Shrimp turns pink.
NUTRITIONAL INFORMATION
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