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Shrimp and Cheese Grits

  • 30 min
  • Easy
  • 30
  • Water -- 5 qt
  • Grits -- 5 cup
  • Butter, unsalted -- 10 tbsp
  • Minor's Fire Roasted Poblano Flavor Concentrate Gluten Free 6 x 13.6 ounces -- 10 tbsp
  • Queso Cheese Dip -- 64 oz
  • Virgin Olive oil -- 10 tbsp
  • Shrimp, peeled, raw, deveined -- 5 lb
  • Lemon juice, fresh -- 7 tbsp
  • Parsley, fresh, chopped -- 10 tbsp
  • Scallions, chopped -- 2 cup
  • Garlic, cloves, fresh, chopped -- 4 tbsp
Preparation
1
Bring the water to a boil and add the grits; cook until the water is absorbed, stirring occasionally, about 20 minutes.
2
Remove from the heat and add the butter, Poblano Flavor Concentrate and Queso Cheese Dip. Combine thoroughly.
3
Heat olive oil in a sauté pan, once hot, add the shrimp. Cook until the shrimp turn pink and then add the lemon juice, parsley, Scallions and garlic. Cook for another 3 minutes.
4
Spoon grits into a bowl, top with the sautéed shrimp. Serve immediately.
Components