Savory Shrimp and Grits Delightful Southern Flavor

Ingredients

• 1 cup stone-ground grits
• 4 cups water or chicken broth
• 1 pound large shrimp, peeled and deveined
• 4 slices smoked gouda cheese
• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 teaspoon paprika
• 0.5 teaspoon cayenne pepper
• 0.5 cup cherry tomatoes, halved
• 2 green onions sliced (for garnish)
• to taste salt and pepper
• for garnish fresh parsley, chopped

Instructions

1. In a pot, bring 4 cups of water or chicken broth to a boil. Slowly add the stone-ground grits, whisking continuously to prevent lumps. Reduce heat to low, cover, and simmer for about 20-25 minutes until creamy. Stir occasionally and add more water if necessary to keep them from becoming too thick.
2. While the grits are cooking, heat 2 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the shrimp to the skillet, sprinkle with paprika, cayenne pepper, salt, and pepper. Cook for about 3-4 minutes until the shrimp turn pink and opaque.
4. Toss in the halved cherry tomatoes and cook for an additional 2-3 minutes until they soften slightly.
5. Once the grits are cooked, stir in the remaining 2 tablespoons of butter and the smoked gouda cheese until melted and creamy. Season with salt and pepper to taste.
6. Serve the creamy grits topped with the shrimp and tomato mixture. Garnish with sliced green onions and chopped parsley for added freshness.