shrimp and grits

Ingredients

• 1 cup stone-ground grits
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1/2 cup chopped yellow onion
• 1/2 cup chopped bell pepper (red or green)
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1 tablespoon butter
• 1 teaspoon Cajun seasoning
• Salt and pepper to taste

Instructions

1. Bring chicken broth to a boil in a medium saucepan. Gradually whisk in grits and reduce heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until grits are creamy.
2. While grits are cooking, heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes.
3. Add garlic and cook for 1 minute more.
4. Pour in white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan.
5. Add shrimp and Cajun seasoning. Cook until shrimp are pink and cooked through, about 3-5 minutes.
6. Stir in butter and cheddar cheese until melted and combined.
7. Once grits are cooked, stir in the shrimp mixture.

Notes

• For creamier grits, use milk in addition to or instead of heavy cream.
• To elevate the flavor, add a pinch of smoked paprika to the shrimp mixture.
• Serve immediately with hot sauce and a sprinkle of fresh parsley.
• For easier cleanup, use a cast iron skillet for cooking the shrimp.
• Store leftover grits in an airtight container in the refrigerator for up to 3 days.