Shrimp and Grits
- 36 (21/25) Shrimp, cleaned and deveined
- 2 Cups Water
- 2 Cups Milk
- ½ t Salt
- 1 Cup Regular Grits
- 3 T Butter
- 1 T Chopped Chives
- Heat 1 T Canola oil in a small saute pan over medium heat. Sear shrimp on both sides until golden brown. Season with Sea Salt and finish with unsalted butter.
- In same pan over medium heat bring Water, Milk and Salt to a boil. Slowly add Grits whisking constantly to avoid lumps. Cook covered over low heat for 15 minutes, stirring frequently. Remove from heat, stir in butter, and season with salt and pepper.
- Fill Cornbread Spoon bowl with a small dollop of grits, top with shrimp, and garnish onto cutlery with Chives.
- Serving Size: 36