Shrimp and Asiago Cheese Grits

Shrimp and Asiago Cheese Grits

Shrimp and Grits are a staple here in the south. The abundance of Mississippi Gulf Coast Shrimp make it the perfect any time meal.

1 1/2 pounds peeled, deveined medium shrimp

2 Tablespoons butter

1 Tablespoon olive oil

1/2 medium onion diced

1/2 red pepper diced

1 Tablespoon garlic minced

1/4 cup flour

1/2 cup white wine

2 Tablespoons Creole seasoning

1 1/2 cups chicken stock

1 cup heavy cream

1 green onion sliced thinly for garnish

Saute onions, peppers in a medium sauté pan on medium high  for about 5 minutes. Add flour and creole seasoning and cook the flour mixture for 1-2 minutes. Add the wine and cook for 1 minute to cook the alcohol off, stirring constantly. Add the chicken stock and bring to a boil to thicken the sauce. Add the cream and turn the heat down to a low simmer. Add the shrimp and cook until the shrimp turn pink and start to curl slightly. This should take about 3-8 minutes depending on the size of your shrimp.

Serve over Asiago Cheese Grits.

.Asiago Cheese Grits

3 cups chicken broth

1 1/2 cups quick cooking grits

1 cup Asiago Cheese, grated

2 Tablespoons butter

1/4-1/2 cup heavy cream

In a medium saucepan, bring the chicken stock to a rolling boil. With a whisk in hand, slowly add the grits to the boiling chicken stock, stirring constantly as to not get any lumps. Cook for 1-2 minutes until the mixture thicken. Add the butter and the cream to loosen the mixture. Add the cheese and melt into the grits. Turn off the heat to cool the mixture.

Serve with Shrimp Cream Sauce for wonderful Shrimp and grits.