Eric Kelley, executive chef ~scape
September/October 2008
- 1/2 cup quick-cooking grits
- 1 1/4 cup chicken stock
- 1 1/4 cup heavy cream
- 4 ounces cheddar cheese, shredded
- 1 pinch kosher salt
- 1 pinch fresh black pepper
Bring cream and stock to a simmer. Slowly add grits to simmering liquid, whisking constantly. Lower heat and cook 12 to 15 minutes. Season with salt and pepper. Stir in cheese.
To serve: Place 2 ounces of cooked grits in center of platter. Place three shrimp on top of each portion of grits. Using a spoon, drizzle the shrimp with remaining sauce.
