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