4 cups water
1 cup McEwen & Sons yellow grits
1 cup heavy cream
1 1/2 cup Vermont white chedder cheese
1/2 cup scallions
Jerk seasoning. Your favorite
Salt/Black pepper to taste
Put shrimp and jerk seasoning in a Ziploc bag and marinate for a minimum of 15 mins.
Bring water to a boil. Add grits. Return to boil. Reduce hear to a simmer. Stir occasionally to make sure grits do not stock to bottom of the pan. Simmer till majority of water is absorbed. Add cream and cheese. Return to simmer until desired thickness. Season with salt and pepper.
Heat sautee pan and oil over medium/high heat. Once oil ripples in pan, add shrimp. Sautee until opaque all the way through. About 2 1/2 mins per side (depending on size of shrimp).
To plate. Put grits in the bottom of a bowl. Add shrimp on top. Garnish with scallions.
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