One of my all-time favorite meals is shrimp 'n' grits. Mmmm....
I've ordered it countless times while eating out but had never thought to attempt it myself. For New Years, I decided to cook it for dinner, and it was pretty darn good, if I say so, myself.
I came across this recipe for cream cheese grits on Pinterest and modified the shrimp part just a bit. Y'all, it was so good. Of all the times I've eaten grits, I've never had them with cream cheese. Now, I don't think I'd want it all the time (it's
Cream Cheese Grits (per the caramel jar)
2 cups heavy cream
2 cups whole milk
1 cup of stone-ground grits (I used Old-Fashioned Quaker Grits)
1/3 cup mascarpone or cream cheese (I used cream cheese)
salt and pepper to taste
*I added a handful of shredded cheddar, as well
**I also doubled this recipe (holy heart attack, I know) because these measurements yield 6 servings, and I was serving over 6 people. As I was cooking, I thought there was no way one serving would be enough for 6 people...until I tasted it. It's so rich, you can't eat more than 3/4 to 1 cup of the grits. It is oh so filling. Just a heads up!
Begin by combining the heavy cream and milk in a medium to large saucepan over a medium/low heat. The original recipe says to simmer, but I found that with such a large amount it was taking forever to heat up. I increased the heat a notch or two but stirred continuously, so the milk would not burn. This helped, and I had no issues with the increased heat temp.
Once the mixture is simmering, whisk in the grits (again - stir constantly). Add a dose of patience -- this is a good 30 minutes of stirring.
Once the grits are cooked, add in the cheeses, salt, and pepper. Voila!
1 package of thick cut bacon
1 lb. of shrimp
Place bacon in frying pan and cook until crispy on medium heat. Drain on a paper towel lined plate, but do not discard the grease. Place shrimp in the bacon grease, and cook until no longer pink (about 3 minutes).
We topped our grits with shrimp, crumbled bacon, and chives. So yum!