Prep Time::20 mins
Cook Time::15 mins
Total Time::35 mins
Servings::6
Yield::6 servings
Ingredients
2 cups chicken broth
1 cup milk
1 teaspoon minced garlic
1 cup quick-cooking grits
6 ounces shredded Cheddar cheese
salt and ground black pepper to taste
1 tablespoon butter
1 tablespoon olive oil
1 onion, chopped
2 teaspoons minced garlic
1 pound uncooked shrimp, peeled and deveined
1 dash hot pepper sauce, or to taste
Directions
Bring chicken broth, milk, and 1 teaspoon garlic to a boil in a saucepan. Stir in grits, reduce heat to low, and simmer until thickened, about 5 minutes.
Remove from heat and thoroughly mix in Cheddar cheese; season with salt and black pepper. Set grits aside and keep warm.
Heat butter and olive oil in a skillet over medium heat. Cook and stir onion and 2 teaspoons garlic until softened and beginning to brown, about 5 minutes.
Stir shrimp into onion mixture and cook until shrimp are pink and no longer translucent in the center, about 5 more minutes. Stir in hot pepper sauce.
Serve grits in a large serving bowl topped with shrimp mixture.