Fish and seafood
A classic of the American South, shrimp and grits pairs buttery corn grits with spiced sautéed shrimp. The creamy grits and seasoned shrimp make this a favorite for Southern breakfasts.
Bring the water and milk to a boil. Slowly stir in the grits and cook over low heat for 15–18 minutes, stirring constantly.
Stir in the butter and cheese, then adjust the salt to taste.
Sauté the garlic in the oil over medium heat for 1 minute. Add the shrimp and ground red pepper, and cook for 5–6 minutes.
Serve hot with the shrimp arranged over the grits.
Best eaten fresh. The grits can be stored in the refrigerator for up to 1 day and reheated with a little milk.
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