Shrimp and Grits
Chef Tony Reed
6
15 minutes
45 minutes
Modern American
Main Course
Creamy, cheesy grits topped with perfectly seared shrimp and finished with a hushpuppy crouton crumble - this is comfort food with serious culinary ambition. Spiceology Kwame's Mom's House Spice brings warm, layered seasoning to the shrimp that transforms a Southern classic into something unmistakably Spiceology. Pull up a bowl and dig in.
Ingredients
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- 3 cups whole milk
- 1 cup grits (yellow)
- 2oz butter, unsalted
- ½ cup cheddar cheese, grated
- salt, to taste
- Tabasco, to taste
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- ½ lb shrimp, peeled and deveined
- 1 tablespoon Kwame’s Mom’s House Spice
- 1 tablespoon olive oil
- salt, to taste
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chives
- Black & Bleu Hushpuppy crouton crumble
Directions
- In a saucepan combine 2 cups of milk and 2 cups of water in the pan and bring to a simmer or medium-high heat. Stir occasionally to prevent milk from burning at the base of the pan.
- Slowly pour in grits while whisking to prevent clumping. Reduce heat to medium-low and stir until grits are cooked all the way through and tender (about 45min).
- Stir in butter, cheese, salt and hot sauce to season.
- Garnish and serve immediately.