From, "At Your Service: Southern Recipes, Places and Traditions," published in coopertation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Bring 5 cups water to boil in a stockpot. Add the shrimp. Cook for 3 to 5 minutes or until the shrimp turn pink. Drain well and rinse with cold water. Peel and devein the shrimp.
Bring 3–1/4 cups water and salt to a boil in a medium saucepan. Stir in the grits. Cover and reduce the heat. Simmer for 10 minutes. Remove from the heat. Combine the eggs and milk in a large bowl and beat well. Add the grits gradually, stirring constantly. Stir in the shrimp, garlic and 1 cup of the cheese.
Spoon into a lightly greased 7x11-inch baking dish. Sprinkle with the remaining 1/2 cup cheese. Bake at 350 degrees for 30 minutes. Let stand for 5 minutes. Garnish with parsley.
SERVES: 6
- 5 cups water
- 1-1/2 pounds unpeeled medium fresh shrimp
- 3-1/4 cups water
- 1/2 teaspoon salt
- 1 cup uncooked regular grits
- 2 eggs, lightly beaten
- 1/4 cup milk
- 2 garlic cloves, minced
- 1-1/2 cups shredded Cheddar cheese
- Garnish: Chopped fresh parsley
TO PREPARE:
Bring 5 cups water to boil in a stockpot. Add the shrimp. Cook for 3 to 5 minutes or until the shrimp turn pink. Drain well and rinse with cold water. Peel and devein the shrimp.
Bring 3–1/4 cups water and salt to a boil in a medium saucepan. Stir in the grits. Cover and reduce the heat. Simmer for 10 minutes. Remove from the heat. Combine the eggs and milk in a large bowl and beat well. Add the grits gradually, stirring constantly. Stir in the shrimp, garlic and 1 cup of the cheese.
Spoon into a lightly greased 7x11-inch baking dish. Sprinkle with the remaining 1/2 cup cheese. Bake at 350 degrees for 30 minutes. Let stand for 5 minutes. Garnish with parsley.
SERVES: 6
