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Homemade Shrimp and Grits with Pork and Cheddar

Capt. Debbie Hanson shared JoNell Modys’ Shrimp and Grits recipe and it’s mouthwatering! Check it out:

Grits:
4 cups chicken broth
1/2 cup half & half or whipping cream
1 cup quick cooking grits
Salt and fresh ground black pepper
1 tablespoon butter
1/4 cup parmesan cheese

Shrimp:
2 tablespoons butter
2 cloves garlic, minced
1/2 onion, chopped
1 stalk celery, chopped
2 pounds uncooked large shrimp, peeled and deveined
1/4 cup dry white wine
1 14.5 ounce can diced tomatoes

In a heavy-bottomed saucepan, bring the chicken stock, and half & half or whipping cream up to a low simmer. While simmering whisk in the grits and a pinch of salt. Stir constantly and return to a low simmer. Cook until thickened, stirring often, about 5 minutes. Stir in the butter and Parmesan cheese. Season, to taste, with salt and pepper.

Heat a large saute pan over medium-heat. Melt butter and saute onion, garlic, and celery. Saute until tender and translucent. Add the shrimp and saute for about 2 minutes. Add white wine and diced tomatoes. Bring to a boil, about 5 minutes. Season with salt and pepper.
Serve over the Parmesan cheese grits. Garnish with chopped chives.

Katherine Viloria is Beasley Media Group's Fort Myers Digital Content Manager. She loves to write, snap photos, and watch Grey's Anatomy. Connect with her on Instagram @alittlethisalittlekat