- 3 cups water
- 1 cup quick grits
- 1 cup heavy cream
- 1 large Vidalia onion, chopped
- 2 cloves garlic, minced
- 2 pounds uncooked shrimp, peeled and deveined
- 3 cups chicken broth
- 2 tablespoons olive oil
- Vidalia spring onions, chopped (as garnish)
In a large saucepan on stovetop, bring water to a boil and stir in grits. Cook grits for 5 minutes and remove from heat. Stir in cream.
Saute the onion and garlic in olive oil until onions are tender, then add shrimp. Cook until the shrimp are pink. Pour chicken stock into mixture. Stir and simmer on low heat for 15 minutes. Garnish with Vidalia spring onions.
Pour grits onto a serving dish and top with shrimp mixture.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.