Ingredients
- Grits
- 2 cups milk
- 2 cups water
- 1 1/2 teaspoons kosher salt
- 1 cup quick grits
- 1/2 teaspoon black pepper
- 4 Tablespoons butter (unsalted)
- 4 - 6 oz sharp cheddar cheese, grated
- Shrimp
- 1 pound (31/35 count) shrimp, peeled and deveined
- 2 oz bourbon whiskey
- 1/4 teaspoon hot sauce, optional (I use about a tsp for a kick)
- salt and pepper to taste
- Green onions (to garnish if desired)
Preparation
Step 1
Grits
*Bring the milk, water, and salt to a boil in a medium sauce pan, set over medium-high heat (be careful not to let your milk scorch). While continually whisking, gradually add the grits. Turn the heat to low and cover. Cook for 5 mins (follow package directions if different) or until thick and creamy, removing the lid and whisk every 2 mins or so to prevent the grits from sticking or lumping.
Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually stir in the cheese. Cover and set aside until the shrimp is ready.
Shrimp
*Heat a 10-inch non-stick saute pan over medium heat for 2 minutes. Add the shrimp to the pan and toss once or twice. Remove the pan from the heat. Gently pour the whiskey into the pan, carefully ignite with a stick lighter, and return to the heat. (NEVER light this while heat is turned on, I turn my heat off add whiskey, light and then turn heat back on.)Toss continually until the flame extinguishes, approximately 1 to 2 minutes. Saute until the shrimp are cooked through, 1 to 2 minutes more. Season with hot sauce, salt and pepper if desired. Serve over warm cheese grits and cornbread.