- 3 cups chicken stock
- 2 cups heavy cream
- 2 1/2 cups raw yellow grits, not instant
- 1 teaspoon seafood seasoning (recommended: Old Bay)
- 2 cups shredded havarti cheese
- 2 tablespoons grapeseed oil
- 1 pound peeled and deveined bay shrimp, 30/40 count
- 1 cup diced tomatoes
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1/4 cup green onions, thinly chopped on the bias
- 1/4 pound butter, whipped with 1 tablespoon hot sauce
In a sauce pot over high heat, bring the chicken stock to a simmer, then add the cream, grits, and seafood seasoning. Reduce the heat to medium-low and continue to cook until the mixture has thickened and all the liquid has been absorbed, 15 to 20 minutes. Reduce the heat to low, add the cheese, and stir thoroughly to blend, 4 to 5 minutes. Remove the grits from the heat and keep warm.
In a saute pan over medium heat, add the grapeseed oil and shrimp, and cook, stirring, until the shrimp are faint pink in color, 4 to 5 minutes. Add the tomatoes, salt, white pepper, and green onions and cook for an additional 2 minutes. Turn the heat off and add the flavored butter. Allow the butter to melt and coat the shrimp, then remove the pan from the stove.
Divide the grits among the plates and spoon the shrimp-tomato mixture over the top and serve.