Breakfast, Lunch or Dinner, its always a Winner!!
The Ingredients & Instructions:
Ingredients
- 4 cups MILK
- 1/2 tsp. KOSHER SALT
- 1 cup OLD-FASHIONED GRITS
- 3 cups grated CHEDDAR CHEESE
- 6 tbsp. BUTTER
- 6 tbsp. ALL-PURPOSE FLOUR
- 2 chopped and seeded medium GREEN BELL PEPPERS
- 2 medium chopped ONIONS
- 2 minced GARLIC CLOVES
- 2 tsp. CAJUN SEASONING
- 2 cups HEAVY CREAM
- 2/3 cups CHICKEN BROTH
- Two 14 1/2 oz. cans DICED TOMATOES
- 2 lbs. peeled and deveined SHRIMP
Instructions
- Combine the MILK and SALT in a large saucepan over medium-high heat. Bring the mixture to a boil and slowly whisk in the GRITS. Reduce the heat to medium-low.
- Cover the saucepan and simmer, stirring occasionally, for about 15 minutes, or until thickened. Stir in the CHEDDAR CHEESE. Cover and keep warm over a low heat.
- Melt the BUTTER in a large skillet over medium heat. Add the FLOUR and cook while stirring until it is a dark and golden colors.
- Add the BELL PEPPERS, ONIONS, GARLIC, and 1 tsp. of the CAJUN SEASONING. Cook the VEGETABLES until they are softened.
- Slowly whisk in the CREAM until it is fully incorporated, slowly whisk in the TOMATOES and 2/3 cup of CHICKEN BROTH.
- Stir in the SHRIMP and cook, stirring occasionally, until the SHRIMP are just opaque.
- Season the SHRIMP with the remaining 1 tsp of CAJUN SEASONING
- Serve the SHRIMP over the GRITS.
ENJOY!
Watch It Live
