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