Garlic Sherry Shrimp and Grits

by Chef

Serves: 8


1 cup stone-ground grits

4 cups half-and-half

2 cups grated white cheddar cheese

2 tablespoons vegetable oil

1 teaspoon finely chopped shallots

2 teaspoons minced garlic

24 shrimp (21/25 count), peeled and deveined

1½ cups heavy cream

1 lemon, juiced

1 sprig fresh thyme leaves, removed from stem

2 ounces dry sherry

½ teaspoon red pepper flakes (optional)


In a double boiler, add grits and half-and-half. Bring to a boil and reduce heat to a low simmer. Cook 40 minutes, or until grits are tender. Add the grated white cheddar cheese, season with salt and pepper, and set aside until needed. Place a medium-size skillet over medium heat. Add oil, shallots, garlic, thyme and shrimp to the skillet and let cook for 3 minutes, stirring occasionally. Add sherry and lemon juice; bring back to a simmer. When shrimp just turn white, remove them and place on a side plate until needed. To the pan, add cream and bring to a boil, then immediately reduce to a simmer. Let simmer until thickened, about 5 minutes, stirring frequently. Season with salt and pepper (and crushed red peppers). Spoon grits into bowls, then arrange shrimp on top. Spoon hot pan sauce over shrimp and grits.