by ChefBirdsong
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ChefBirdsong's Notes:
Expand2 cups yellow stone ground grits Ask a question about this ingredient
chicken stock Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1/2 teaspoon fresh cracked pepper Ask a question about this ingredient
1/2 cup Cheddar Cheese Ask a question about this ingredient
1/2 cup Asiago cheese Ask a question about this ingredient
1/4 cup Sour Cream Ask a question about this ingredient
1/4 cup Heavy Cream Ask a question about this ingredient
4 ounces Goat Cheese Ask a question about this ingredient
1 cup Julienned Red & Green Bell peppers Ask a question about this ingredient
1 cup Julienned Mixed Red and Vidalia onion Ask a question about this ingredient
1/2 teaspoon Minced garlic Ask a question about this ingredient
5 tablespoons extra Virgin Olive oil Ask a question about this ingredient
16-20 pieces Extra Jumbo Shrimp, Peeled & Deveined Ask a question about this ingredient
1/2 teaspoon Lemon Juice Ask a question about this ingredient
1 tablespoon Fresh Parsley Ask a question about this ingredient
1/4 teaspoon Hungarian Paprika Ask a question about this ingredient
Salt & pepper to taste Ask a question about this ingredient
Additional fresh parsley for topping Ask a question about this ingredient
1-2 Diced Fresh Tomatoes Ask a question about this ingredient
Prepare grits according to package directions except replace water with equal parts chicken stock for the cooking liquid.
Ask a question about this stepWhen grits are cooked, add all cheeses, creams, 1 tsp.salt & pepper. Mix well until extra creamy. Keep warm.
Ask a question about this stepPlace bell peppers, onions and garlic in a saute pan with 3 tbsp. olive oil and saute until crisp tender. Set aside, but keep warm.
Ask a question about this stepRinse and dry your shrimp and place flat on a baking sheet. Drizzle with remaining olive oil, lemon juice and sprinkle with salt, pepper, fresh parsley and paprika.
Ask a question about this stepBake shrimp at 425 until pink, about 5-7 minutes. Timing will vary depending on actual size of the shrimp, so watch carefully to not overcook.
Ask a question about this stepServe by filling your bowl with grits, adding two-three slices of fresh diced tomato, then topping with the sauteed peppers and onions, then topping with shrimp. Sprinkle with fresh parsley or additional cheese. Serve hot.
Ask a question about this step
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
HURRAH for GRITS! These look awesome!!!