We love shrimp and grits!
We like them Charleston-style (grit cakes),
and we like them this way, too - warm and creamy and rich.
Just good comfort food.
This is such a vague recipe -
I got it from Tom Beal at a bar called Milton's on Dauphin Island, a long time ago.
I was young, but fortunately had enough sense to write down what he told me.
I've made a few tweaks to it over the years as I've cooked it.
1 1/4 cup grits (not instant) 1/4 cup butter
32 oz. chicken broth 1 cup heavy cream
1-2 cloves garlic 1 cup extra-sharp cheddar cheese
shrimp lots of green onions
Directions:Cook grits according to package directions, using chicken broth instead of water.
When grits are nearly done, add butter and cream.
Saute shrimp, green onions, and garlic in Tony's seasoning.
Salt and pepper to taste.
Stir in cheese until melted.
Serve warm, with a crusty loaf of bread.