Garlicky Shrimp & Cheesy Grits

With teaching on the weekends, I have had a lot of fun coming up with various brunch and dinner themes to focus my culinary classes on. Not too long ago I hosted a N’awlins Jazz Brunch class where the menu included New Orleans and southern inspired dishes. I knew with that specific theme, grits had to be on the menu. I ended up serving up grits with a variety of toppings but my favorite was this Garlicky Shrimp & Cheesy Grits. Creamy and cheesy grits are topped with succulent shrimp tossed with garlic and a splash of white wine…
When I served up grits in class, I loved the idea of giving folks options to customize them. The grits are plenty cheesy too with 2 kind of cheeses and is a great base for an assortment of toppings. Some toppings I provided for the ‘grits bar’ included BBQ pulled beef, chopped buffalo chicken, and this garlicky shrimp. It was a nice offering of different meats with their own distinct flavor. To keep things vegetarian friendly, I also offered caramelized onions, sauteed mushrooms and garlic spinach with fresh tomatoes. Since I love cheese, I also offered more cheese for topping such as sharp cheddar, blue cheese crumbles and Parmesan. The TYO (top your own) Grits Bar was a hit and I highly recommend it if you’re looking for a fun way to serve grits for a crowd. 

But by far, my favorite topping is shrimp over cheese grits. I’m a fan of garlic and the shrimp is sauteed with plenty. And if you’re not a fan of grits, the shrimp is even good over rice and pasta!

2 cups heavy cream
2 cups chicken stock
1 1/2 teaspoons kosher salt
1 cup coarse ground cornmeal
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar, shredded
4 ounces Parrano cheese or Parmesan, shredded

In a large dutch oven over medium high heat, combine the milk, water and salt. Bring to a boil and once boiling, gradually add the cornmeal while whisking. After all the cornmeal has been added, reduce the heat to low and cover. 

Cook the grits covered for 20-25 minutes or until mixture is creamy… being sure to check the grits and whisk frequently every 5 minutes to prevent sticking or forming lumps. 

Remove the grits off the heat and stir in the butter and cheeses.  

• 1 tablespoon olive oil 
• 1/4 teaspoon crushed red pepper (optional)
• 8 garlic cloves, minced
• 1 1/2 pounds large shrimp, peeled and deveined
• 1/4 teaspoon salt
• 1/2 cup dry white wine
• 2 tablespoons minced fresh parsley
• 1/4 teaspoon dried thyme
• chopped parsley for garnish

Return shrimp to skillet; toss to coat. Spoon shrimp over grits and serve immediately. Garnish with parsley.