Creamy Southern Shrimp and Cheese Grits
Ingreadient
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3 ½ cups water
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1 cup quick-cooking grits
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3 ounces farmers cheese
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2 ounces goat cheese
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1 slice American cheese
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2 tablespoons butter
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2 teaspoons vegetable oil
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1 large tomato, diced
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2 green onions, sliced
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1 clove garlic, minced
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1 teaspoon bacon drippings, or to taste (Optional)
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1 pound fresh shrimp - peeled, deveined, and tails removed
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salt and ground black pepper to taste
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¼ cup half-and-half, or more to taste
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1 tablespoon dry sherry
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1 green onion (green tops only), sliced
Direction
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Bring water to a boil in a large saucepan and slowly whisk in grits; reduce heat to medium-low and simmer until thickened and tender, 5 to 7 minutes, stirring occasionally. Stir farmers cheese, goat cheese, and American cheese into grits until cheese has melted. Set grits aside and keep warm.
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Melt butter with vegetable oil in a large skillet over medium heat. Cook and stir tomato, 2 green onions, and garlic in the hot skillet until the vegetables are tender, 5 to 7 minutes. Stir in bacon drippings until combined. Cook and stir shrimp with vegetables until bright pink, about 5 minutes; season to taste with salt and black pepper.
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Mix grits into shrimp mixture and stir in half-and-half until smooth. Simmer the mixture to blend flavors, about 5 minutes, and add sherry. Simmer 3 more minutes before adjusting salt and black pepper. Garnish with sliced green tops of 1 green onion before serving.
