Longing for some Low Country cuisine? This crowd-pleaser features cheesy grits with a generous helping of freshly grated Asiago. For bolder palates, Tabasco and fresh jalapeño give this iconic Southern classic a spicy spin.
Shrimp with Asiago grits recipe
Serves 4 to 6
Asiago cheese grits:
- 2 cups water
- 1 cup chicken broth
- 1-1/2 cups instant grits
- 1-1/2 cups half and half
- 1 cup freshly grated Asiago cheese
- 3 tablespoons unsalted butter
- 1-1/2 pounds medium shrimp, peeled and deveined
- 1-1/2 cups chicken broth
- 1 cup half and half
- 1/2 cup white cooking wine
- 1/4 cup flour
- 2 tablespoons unsalted butter
- 2 tablespoons Creole seasoning
- 1 tablespoon olive oil
- 1 tablespoon Tabasco sauce
- 1/2 red bell pepper, diced
- 1/2 yellow onion, diced
- 1 fresh jalapeño, diced
- 2 garlic cloves, diced
- 1 green onion, finely chopped (for garnish)
- In a medium pot over medium to medium-high heat, sauté the diced onion, red bell pepper, jalapeño and garlic until they begin to soften and the onion starts to become translucent.
- Thoroughly mix in flour and Creole seasoning.
- Let flour and vegetable mixture cook for 1 to 2 minutes, then add white cooking wine and allow to cook for an additional 1 to 2 minutes.
- Add the chicken stock and bring the mixture to a boil to thicken the sauce.
- Once sauce begins to thicken, stir in half and half and reduce the heat to a simmer.
- Add the Tabasco sauce and shrimp, allowing the shrimp to cook in the gravy for about 6 to 8 minutes or until the shrimp become slightly curled and pink.
- Meanwhile, in a medium saucepan over medium heat, bring chicken stock and water to a rolling boil.
- Gradually add instant grits to the boiling broth, constantly stirring with a whisk to avoid lumps from forming.
- Cook until the grits start to thicken and add the half and half and butter to loosen the mixture until fully incorporated.
- Melt in freshly grated Asiago cheese.
- To serve, pour the shrimp and gravy onto the grits and garnish with green onions.