Carolina Shrimp and Grits

FREE RECIPE PREVIEW

Ingredients — preview

• 5 tablespoons unsalted butter
• 1/2 cup very course grits Anson mill pencil cob grits
• 1 1/2 cups whole milk
• 4 cups water
• t.t. Salt and pepper
• 3 tablespoons unsalted butter
• 3 ounces extra-large shrimp peeled and deveined. About 4 each
• 1/2 tablespoon tomato paste

Preparation — preview

1. Melt 1 tablespoon butter in medium saucepan over medium heat. Add grits and cook, stirring often, until fragrant, about 3 minutes.
2. Add milk, water, and 3/4 teaspoon salt. Increase heat to medium-high and bring to boil. Reduce heat to low, cover, and simmer, stirring every 10 minutes or so. (don't burn grits), until somewhat thick and creamy. (use a thick bottomed sauce pot so the grits don't burn.) If the grits are too thick add more milk or water and don't forget to re-season. Cooking course grits will take 1 1/2 hours.
3. NOTE: Certain grits or hominy will have different cooking time depending on their size and how they are processed.
4. Remove from heat, stir in remaining 3 tablespoons butter, and season with salt and pepper to taste. Cover and keep warm.