Ingredients
3 cups water
1 cup grits, uncooked, quick-cooking or regular (not instant)
1 cup cheddar cheese, grated
3 tbsp unsalted light butter
¼ cup green onions, chopped
salt and ground white pepper, to taste
1 lb shrimp , peeled, deveined, and tails removed
5½ oz yellow onions, diced
4 cloves garlic, bruised
¼ cup ketchup
¼ cup white wine
6 tbsp olive oil, divided
1 tsp paprika
1 tsp Worcestershire sauce
¼ tsp dried oregano
¼ tsp hot sauce
salt and ground black pepper, to season and taste
1 tbsp cheddar cheese, grated, per serving
1 tsp green onions, per serving, chopped
Preparation
Bring a pot of water to a boil.
Add in your grits and bring this to a simmer.
Reduce the heat to low and continue simmering, stirring constantly, until the grits thicken roughly 15 minutes.
Once done, remove them from the heat. Stir in the butter, cheese, and green onions.
Adjust seasoning to taste with salt and pepper. Set aside in a warm area.
In a mixing bowl, add the shrimps, paprika, and oregano.
Season generously with salt and pepper, then toss to combine.
Heat up half of your oil in a skillet over medium-high heat.
Add the shrimps and sear evenly on all sides, no more than 5 sides per side. Drain and set aside.
Using the same skillet, heat up your remaining oil over medium heat. Add your onions and saute until translucent.
Deglaze with white wine and reduce briefly.
Add ketchup, Worcestershire sauce, and hot sauce. Saute briefly.
Return the shrimps back and adjust the seasoning to taste with salt and pepper.
Serve your grits in a bowl then place the shrimp on top. Garnish with green onions and grated cheese.
