Dinner: Shrimp & Grits
Recipe by Preston and Ginger Madson At Peels in New York City, chefs Preston and Ginger Madson tweak this Low Country favorite with two secret ingredients: a little Budweiser and a lot of tasso, a Cajun-spiced ham, which you'll find at specialty foods st
Ingredients
1 cup yellow grits (not instant)
1 cup grated sharp white cheddar
1 tablespoon unsalted butter
1 jalapeño, seeded, diced
1/4 cup heavy cream
Kosher salt
freshly ground pepper
Instructions
Bring 3 cups water to a simmer in a large saucepan. Gradually whisk in grits. Turn heat to low; gently simmer until grits begin to thicken. Continue cooking, stirring often and adding water by 1/4 cupfuls if too thick, until tender, about 1 hour. Stir in cheese, butter, and jalapeño, then cream. Season with salt and pepper. Keep warm.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
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