rnmeal into the simmering shrimp stock. Stir grits occasionally until slightly thickened
he grits:.
In a large pot, combine half and half and cream and
orching. Sprinkle in the grits, cover, and simmer for 20 to
garlic, olive oil, salt and pepper; toss well.
Arrange
oil. Add the salt, pepper and grits. Cook for about 25-30
Combine the shrimp with the lemon juice and a few generous splashes
Grits:
Preheat oven to
First, peel and devein the shrimp. In a small bowl, combine
o low and slowly whisk in grits. Simmer grits until tender and chicken broth
For the grits, bring the water and heavy cream to a boil
eat to low and simmer the grits until tender and thickened, about 30
Stir in half-and-half and simmer until grits are thickened and tender, 15
arge saucepan.
add onion and garlic, cook until softened.
dium saucepan; gradually stir in grits. Cook over medium heat 8
Peel and de-vein shrimp.
In a small bowl,
il in a saucepan; stir grits and salt into the boiling water
reduce heat to low, and cook until grits are creamy, 20 to
Shrimp: In a large saute pan, heat butter and oil over mediumhigh
b>and add the garlic salt and toasted corn kernels. Slowly whisk in grits
quart saucepan combine the grits, milk and whipping cream.
Over